ths3gas principles of gastronomy

PRINCIPLES OF GASTRONOMY

THS3GAS

Not currently offered

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 (Pre 2022)

Credit points15

Subject Co-ordinator

Available to Study Abroad/Exchange StudentsYes

Subject year levelYear Level 2 - UG

Exchange StudentsNo

Available as ElectiveNo

Learning ActivitiesN/A

Capstone subjectNo

Subject particulars

Subject rules

PrerequisitesN/A

Co-requisitesN/A

Incompatible subjectsTHS2GSY

Equivalent subjectsTHS2GSY

Quota Management StrategyN/A

Quota-conditions or rulesN/A

Special conditionsN/A

Minimum credit point requirementN/A

Assumed knowledgeN/A

Learning resources

Tourism and gastronomy

Resource TypeBook

Resource RequirementRecommended

AuthorHjalager A., and Richards G.

Year2002

Edition/VolumeN/A

PublisherROUTLEDGE

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Gastronomy, Tourism & the Media

Resource TypeBook

Resource RequirementPrescribed

AuthorFrost, W., Laing, J., Best. G., Williams. K., Strickland, P., & Lade, C.

Year2016

Edition/VolumeN/A

PublisherChannel View: United Kingdom.

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Food tourism around the world: development, management and markets

Resource TypeBook

Resource RequirementRecommended

AuthorHall C.M.

Year2003

Edition/VolumeN/A

PublisherBUTTERWORTH-HEINMAN

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Career Ready

Career-focusedNo

Work-based learningNo

Self sourced or Uni sourcedN/A

Entire subject or partial subjectN/A

Total hours/days requiredN/A

Location of WBL activity (region)N/A

WBL addtional requirementsN/A

Graduate capabilities & intended learning outcomes

Graduate Capabilities

COMMUNICATION - Communicating and Influencing

INQUIRY AND ANALYSIS - Critical Thinking and Problem Solving

INQUIRY AND ANALYSIS - Research and Evidence-Based Inquiry

Intended Learning Outcomes

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

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.

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

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

Subject options

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Subject not currently offered - Subject options not available.