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.

FacultyFaculty of Business, Economics and Law

Credit points15

Subject Co-ordinatorPaul Strickland

Available to Study Abroad StudentsYes

Subject year levelYear Level 2 - UG

Exchange StudentsYes

Subject particulars

Subject rules

PrerequisitesN/A

Co-requisitesN/A

Incompatible subjectsN/A

Equivalent subjectsN/A

Special conditionsN/A

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsFood tourism around the world: development, management and marketsRecommendedHall C.M. (ed)BUTTERWORTH-HEINMAN
ReadingsTourism and gastronomyRecommendedHjalager A., and Richards G. (eds)ROUTLEDGE

Subject options

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Start date between: and    Key dates

Melbourne, 2014, Semester 2, Day

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorPaul Strickland

Class requirements

Lecture Week: 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.

Tutorial Week: 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 elementComments%
one 1,800 word assignment40
one 2,000-word assignment50
one presentation10