GASTRONOMY - 2020/1
Module code: MAN2159
In light of the Covid-19 pandemic, and in a departure from previous academic years and previously published information, the University has had to change the delivery (and in some cases the content) of its programmes, together with certain University services and facilities for the academic year 2020/21.
These changes include the implementation of a hybrid teaching approach during 2020/21. Detailed information on all changes is available at: https://www.surrey.ac.uk/coronavirus/course-changes. This webpage sets out information relating to general University changes, and will also direct you to consider additional specific information relating to your chosen programme.
Prior to registering online, you must read this general information and all relevant additional programme specific information. By completing online registration, you acknowledge that you have read such content, and accept all such changes.
The module provides a background to the basics of gastronomy including the development and origins of food and drink traditions, within multiple contexts. The development of the modern cuisine styles are examined and the influencing factors in food and drink selection. Current trends and their application to the menu development, quality and awards are also covered
Hospitality, Tourism & Events Management
ASHTON Mark (Hosp & Tour)
Number of Credits: 15
ECTS Credits: 7.5
Framework: FHEQ Level 5
Module cap (Maximum number of students): N/A
Prerequisites / Co-requisites
A History of Food, Drink and Eating
Meal Times and Typical Meals
Gastronomy, Parameters and Theory
Current Trends in Gastronomy – Provenance, Organic, Biodynamic, Foraging; Vegan; Farm to Fork; Traceability; Gut eating; Forgotten cuts; Food waste; Celebrity Chefs and Media etc.
Menu Types and Creation including Presenting Food and Beverages
Ethnic and Cultural influences on Gastronomy through Immigration and mass travel
Achieving Gastronomic Awards/Recognition – Michelin, AA, Good Food Guide
Nutritional Considerations, Labelling and Allergens
Series of tastings to include Food and Beverages
Taste and Taste Information, Combining Tastes
|Assessment type||Unit of assessment||Weighting|
|Coursework||Individual Essay (2000 words)||70|
|Examination||Exam (1 Hour)||30|
Individual Essay: choosing a current gastronomic trend (from a given list) explain how it has developed over time and how your personal experience influences your understanding of this. You should apply contemporary industry examples to the trend. (70%)
Exam Based on skills and knowledge developed through the tastings (30%)
Students receive feedback throughout the semester via face to face teaching which will support them to complete the assessments.
- • The aim of this module is to study the basics of gastronomy including the development and origins of food and drink traditions, within multiple contexts. The development of the modern cuisine styles are examined and the influencing factors in food and drink selection. Current trends and their application to the menu development, quality and awards are also covered
|001||Explain how eating and drinking habits and cultures have developed globally||K|
|002||Discuss critically food choice, cuisine styles and culinary practices, and how personal taste influences these||C|
|003||Develop a sensory appreciation of food and beverages||P|
|004||Demonstrate a knowledge and understanding of the current trends in gastronomy and their use in menu development||K|
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Overall student workload
Independent Study Hours: 117
Lecture Hours: 11
Tutorial Hours: 22
Methods of Teaching / Learning
Theoretical lecture each week and a tasting to follow
Indicated Lecture Hours (which may also include seminars, tutorials, workshops and other contact time) are approximate and may include in-class tests where one or more of these are an assessment on the module. In-class tests are scheduled/organised separately to taught content and will be published on to student personal timetables, where they apply to taken modules, as soon as they are finalised by central administration. This will usually be after the initial publication of the teaching timetable for the relevant semester.
Reading list for GASTRONOMY : http://aspire.surrey.ac.uk/modules/man2159
Programmes this module appears in
|International Hospitality Management BSc (Hons)||2||Optional||A weighted aggregate mark of 40% is required to pass the module|
|International Hospitality and Tourism Management BSc (Hons)||2||Optional||A weighted aggregate mark of 40% is required to pass the module|
Please note that the information detailed within this record is accurate at the time of publishing and may be subject to change. This record contains information for the most up to date version of the programme / module for the 2020/1 academic year.