ths2gas principles of gastronomy
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
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 |
Subject options
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Melbourne, 2014, Semester 2, Day
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorPaul 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 |