ths3gas principles of gastronomy
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.
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 THS2GSY
Equivalent subjects THS2GSY
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)
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, 2019, Semester 2, Blended
Overview
Online enrolmentNo
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 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 |