PRINCIPLES OF GASTRONOMY
THS2GAS
2014
Credit points: 15
Subject outline
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.
Faculty: Faculty of Business, Economics and Law
Credit points: 15
Subject Co-ordinator: Paul Strickland
Available to Study Abroad Students: Yes
Subject year level: Year Level 2 - UG
Exchange Students: Yes
Subject particulars
Subject rules
Prerequisites: N/A
Co-requisites: N/A
Incompatible subjects: N/A
Equivalent subjects: N/A
Special conditions: N/A
Learning resources
Readings
| 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 |
Melbourne, 2014, Semester 2, Day
Overview
Online enrolment: Yes
Maximum enrolment size: N/A
Enrolment information:
Subject Instance Co-ordinator: Paul Strickland
Class requirements
LectureWeek: 31 - 43
One 2.0 hours lecture other recurrence on weekdays during the day from week 31 to week 43 and delivered via face-to-face.
TutorialWeek: 31 - 43
One 1.0 hours tutorial other recurrence on weekdays during the day from week 31 to week 43 and delivered via face-to-face.
Assessments
| Assessment element | Comments | % |
|---|---|---|
| one 1,800 word assignment | 40 | |
| one 2,000-word assignment | 50 | |
| one presentation | 10 |