Course learning outcomes may be assessed via submission of a range of assessment tasks including problem-solving exercises, online tests and examinations, reports, research assignments and group projects.
1. Fundamentals of Gastronomic Practice:
- The History of Modern Gastronomy as a Field of Practice, Principles and Philosophy
- Current Gastronomy, including Perspectives on Contemporary Food Trends
- Introduction to Principles of Neurogastronomy: Flavour and the Five Senses (organoleptic studies)
- Understanding Qualities of Food via Key Practices
- Classifying Beverages, Wines and Foods
- Introduction to Taste Terms
- Communicating Perceptions of Taste in a Professional Setting
2. Food and Wine Philosophy:
- A Brief History of Gastronomy and the Restaurant
- Dominant Styles of Cuisine
- The Contemporary Restaurant: Themes and Variations in Dining Experience
- Taste and Smell: Physiology and Cultural Determinants
- The Range and Scope of Food and Beverage Qualities
- Tasting and Classifying Beverages, Wines, and Foods
- Matching Foods and Beverages: Dishes into Meals
- Changing Tastes 1: Varietal Wines in the Context of Global Cuisine
- Changing Tastes 2: Organic and Free Range versus ‘The Supermarket’
- The Vocabulary of Food and Wine Tasting
- Food and Philosophy: ‘Gastrosophy’
- The Vocabulary of Food and Wine: Menu Appreciation
- Menu Construction: Expressing Gastronomic Themes and Styles and Creating a Balanced Menu
- Designing, Planning and Costing a Meal Event
3. The Hospitality Experience:
- The Hospitality Concept: An Introduction
- Hospitality in Context
- The Experience Economy
- Consuming Hospitality
- Emotional Intelligence
- Customer Relationship Management
- Aesthetic Labour
- Creating Hospitality Experiences in a Global Market
- Creating the Hospitality Experience
4. Gastronomic Tourism Experience:
- Introduction to the Study of Food Tourism
- Who are the Gastronomic Tourists?
- Resourcing Gastronomic Tourism
- Shaping Influences and Trends in Gastronomic Tourism
- Motivations and Tastes of Food Tourists
- Food and Wine Tourism Providers and Innovators
- Marketing Gastronomic Products, Places and Experiences
- Regulations, Policies and Planning for Food and Wine Tourism
- Environmental, Cultural and Social Impacts of Gastronomic Tourism
- The Future for Sustainable Gastronomic Tourism