PRINCIPLES OF GASTRONOMY
THS3GAS
2019
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.
School: La Trobe Business School
Credit points: 15
Subject Co-ordinator: Clare Lade
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: THS2GSY
Equivalent subjects: THS2GSY
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) (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)
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)
Melbourne, 2019, Semester 2, Blended
Overview
Online enrolment: No
Maximum enrolment size: N/A
Enrolment information:
Subject Instance Co-ordinator: Clare 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 face-to-face.
SeminarWeek: 32 - 43
One 2.0 hours seminar per week on weekdays during the day from week 32 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 |