PRINCIPLES OF GASTRONOMY

THS2GAS

2015

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.

SchoolLa Trobe Business School

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

Graduate capabilities & intended learning outcomes

01. By the end of the semester students will be able to discuss and present the cultural aspects of cuisine development as it applies to dinning etiquette, religious practices, taboos and rituals, social traditions (banquets, festivals and feasts) and food in everyday life.

Activities:
Seminar Presentation - 15 mins in pairs
Related graduate capabilities and elements:
Inquiry/ Research (Inquiry/ Research)
Critical Thinking (Critical Thinking)
Speaking (Speaking)

02. By the end of the semester students will be able to integrate relevant concepts and principles into the knowledge and meaning of gastronomy.

Activities:
Assignment - 2000 words Seminar Presentation - 15 min in pairs
Related graduate capabilities and elements:
Writing (Writing)
Critical Thinking (Critical Thinking)
Inquiry/ Research (Inquiry/ Research)

03. By the end of the semester students will be able to research and write a critical analysis on gastronomy as a touristic product.

Activities:
Take home Exam - 1800 words
Related graduate capabilities and elements:
Writing (Writing)
Inquiry/ Research (Inquiry/ Research)
Critical Thinking (Critical Thinking)

04. By the end of the semester students will be able to research and write critically on the concept of gastronomy as an 'art of living'.

Activities:
Assignment- 2000 words
Related graduate capabilities and elements:
Writing (Writing)
Critical Thinking (Critical Thinking)
Inquiry/ Research (Inquiry/ Research)

Subject options

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Start date between: and    Key dates

Melbourne, 2015, 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% ILO*
one 1,800 word assignment40 03
one 2,000-word assignment50 02, 04
one presentation10 01, 02