The aim of this module is to understand and evaluate the role of gastronomy in the context of food and drink development both nationally and internationally and to investigate patterns of food and drink behaviour that are relevant to the hospitality and tourism sector
Evolution of international gastronomy
Define gastronomy in simple terms.History of food and beverages.Key points in the evolution of international gastronomy.Major cuisines of the world.
The art of eating and drinking well
Social and cultural impact of the food and beverage experience.The marriage of food and drink.The meal experience.Sensory evaluation.
Famous practitioners, authors and players in the food and beverage sector
Traditional and contemporary landmarks.Examples of the products which illustrate the key skills attributed to practitioners and authors.Key domestic and international organisations.
Contemporary food and beverage issues
Food and beverage innovation around the world. Identify changes in eating and drinking in the market.Define the influences behind relevant changes.Introduction to food and beverage tourism.
Food and beverage journalism
Identify different types of food and beverage journalism.How food and beverage journalism influences the sector.The role of the media.
Introduction to food and beverage tourism
The role of food and beverage in tourism. Key food and beverage tourism destinations. Wine tourism.
Lecture-based, technology-based, individual and group-based, and inquiry-based learning.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 60 |
| Other Assessment(s) | 40 |