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.
School: La Trobe Business School
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 |
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)
Melbourne, 2015, 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 | % | ILO* |
|---|---|---|---|
| one 1,800 word assignment | 40 | 03 | |
| one 2,000-word assignment | 50 | 02, 04 | |
| one presentation | 10 | 01, 02 |