PRINCIPLES OF GASTRONOMY

THS2GSY

2020

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/Exchange StudentsYes

Subject year levelYear Level 2 - UG

Available as ElectiveNo

Learning ActivitiesN/A

Capstone subjectNo

Subject particulars

Subject rules

PrerequisitesN/A

Co-requisitesN/A

Incompatible subjectsTHS3GAS

Equivalent subjectsN/A

Quota Management StrategyN/A

Quota-conditions or rulesN/A

Special conditionsN/A

Minimum credit point requirementN/A

Assumed knowledgeN/A

Readings

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

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

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

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

Select to view your study options…

Start date between: and    Key dates

Melbourne (Bundoora), 2020, Semester 2, Blended

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Subject Instance Co-ordinatorClare Lade

Class requirements

Seminar Week: 31 - 43
One 2.00 h seminar per week on weekdays during the day from week 31 to week 43 and delivered via face-to-face.

Unscheduled Online Class Week: 31 - 43
One 1.00 h unscheduled online class per week on weekdays during the day from week 31 to week 43 and delivered via online.

Assessments

Assessment elementCommentsCategoryContributionHurdle% ILO*
Final exam (2 h) (equivalent to 2000 words)N/AN/AN/ANo30 SILO3
One individual report (equivalent to 1750 words) Submit via Turnitin on LMSN/AN/AN/ANo30 SILO1, SILO4
One in-class group presentation (10 minutes per student - equivalent to 500 words) Groups of two-threeN/AN/AN/ANo20 SILO2, SILO3
Individual reflective exercise (equivalent to 500 words) Students are also expected to participate in class discussion related to these completed reflections.N/AN/AN/ANo20 SILO2, SILO3

Singapore (SIM), 2020, Semester 2, Blended

Overview

Online enrolmentNo

Maximum enrolment sizeN/A

Subject Instance Co-ordinatorClare Lade

Class requirements

Seminar Week: 31 - 43
One 2.00 h seminar per week on weekdays during the day from week 31 to week 43 and delivered via face-to-face.

Unscheduled Online Class Week: 31 - 43
One 1.00 h unscheduled online class per week on weekdays during the day from week 31 to week 43 and delivered via online.

Assessments

Assessment elementCommentsCategoryContributionHurdle% ILO*
Final exam (2 h) (equivalent to 2000 words)N/AN/AN/ANo30 SILO3
One individual report (equivalent to 1750 words) Submit via Turnitin on LMSN/AN/AN/ANo30 SILO1, SILO4
One in-class group presentation (10 minutes per student - equivalent to 500 words) Groups of two-threeN/AN/AN/ANo20 SILO2, SILO3
Individual reflective exercise (equivalent to 500 words) Students are also expected to participate in class discussion related to these completed reflections.N/AN/AN/ANo20 SILO2, SILO3