PRINCIPLES OF GASTRONOMY
Credit points: 15
In this subject students will investigate the contemporary context of gastronomy by exploring the development of gastronomy and its application to food tourism in the 21st century.
FacultyFaculty of Business, Economics and Law
Subject Co-ordinatorPaul Strickland
Available to Study Abroad StudentsYes
Subject year levelYear Level 2 - UG
|Resource Type||Title||Resource Requirement||Author and Year||Publisher|
|Readings||Food tourism around the world: development, management and markets||Recommended||Hall C.M. (ed)||BUTTERWORTH-HEINMAN|
|Readings||Tourism and gastronomy||Recommended||Hjalager A., and Richards G. (eds)||ROUTLEDGE|
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Melbourne, 2014, Semester 2, Day
Maximum enrolment sizeN/A
Subject Instance Co-ordinatorPaul Strickland
One 2.0 hours lecture other recurrence on weekdays during the day from week 31 to week 43 and delivered via face-to-face.
One 1.0 hours tutorial other recurrence on weekdays during the day from week 31 to week 43 and delivered via face-to-face.
|one 1,800 word assignment||40|
|one 2,000-word assignment||50|