ths2gsy principles of gastronomy

PRINCIPLES OF GASTRONOMY

THS2GSY

2018

Credit points: 15

Subject outline

In this subject, you will investigate the contemporary context of gastronomy by exploring the development of gastronomy and its application to food tourism in the 21st century. Topics covered include world and Australian cuisines, celebrity chefs, tourism and gastronomy, dining etiquette and food rituals.

SchoolLa Trobe Business School

Credit points15

Subject Co-ordinatorClare Lade

Available to Study Abroad StudentsYes

Subject year levelYear Level 2 - UG

Exchange StudentsYes

Subject particulars

Subject rules

PrerequisitesN/A

Co-requisitesN/A

Incompatible subjects THS3GAS

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) (2003)	BUTTERWORTH-HEINMAN
Readings	Tourism and gastronomy	Recommended	Hjalager A., and Richards G. (eds) (2002)	ROUTLEDGE
Readings	Gastronomy, Tourism & the Media	Prescribed	Frost, W., Laing, J., Best. G., Williams. K., Strickland, P., & Lade, C. (2016)	Channel View: United Kingdom.

Graduate capabilities & intended learning outcomes

01. Research, analyse and comprehend the concept of gastronomy as an 'art of living' and apply to defining gastronomic tourism.

Activities:: Presentation
Related graduate capabilities and elements:: Literacies and Communication Skills(Writing,Speaking); Inquiry and Analytical Skills(Critical Thinking,Inquiry/Research); Inquiry and Analytical Skills(Critical Thinking,Inquiry/Research)

02. Reflect upon, analyse and orally demonstrate the cultural aspects of cuisine development as it applies to dining etiquette, religious practices, taboos and rituals, social traditions (banquets, festivals and feasts) and food in everyday life.

Activities:: Report
Related graduate capabilities and elements:: Literacies and Communication Skills(Writing,Speaking); Inquiry and Analytical Skills(Critical Thinking,Inquiry/Research); Inquiry and Analytical Skills(Critical Thinking,Inquiry/Research)

03. Integrate relevant concepts and principles into the knowledge and meaning of gastronomy.

Activities:: exam
Related graduate capabilities and elements:: Literacies and Communication Skills(Writing,Speaking); Literacies and Communication Skills(Writing,Speaking); Inquiry and Analytical Skills(Critical Thinking,Inquiry/Research); Inquiry and Analytical Skills(Critical Thinking,Inquiry/Research)

04. Research and critically analyse gastronomy as a touristic product.

Activities:: exam
Related graduate capabilities and elements:: Literacies and Communication Skills(Writing,Speaking); Inquiry and Analytical Skills(Critical Thinking,Inquiry/Research); Inquiry and Analytical Skills(Critical Thinking,Inquiry/Research)

Subject options

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Melbourne, 2018, Semester 2, Blended

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorClare Lade

Class requirements

Unscheduled Online ClassWeek: 31 - 43
One 1.0 hours unscheduled online class per week on weekdays during the day from week 31 to week 43 and delivered via online.

SeminarWeek: 31 - 43
One 2.0 hours seminar per week on weekdays during the day from week 31 to week 43 and delivered via face-to-face.

Assessments

Assessment element	Comments	%	ILO*
Final exam (2 h)		30	03
One 2,000-word individual report	Submit via Turnitin on LMS	30	01, 04
One in-class group presentation	Groups of three, broadly equivalent to 250 words per student	20	02, 03
Individual reflective exercise	Broadly equivalent to 250 words total	20	02, 03

Singapore, 2018, Week 27-44, Blended