GASTRONOMY - 2022/3

Module Overview

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

Module provider

Hospitality & Tourism Management

Module Leader

ASHTON Mark (Hosp & Tour)

Number of Credits: 15

ECTS Credits: 7.5

Framework: FHEQ Level 5

Module cap (Maximum number of students): 32

Module Availability

Semester 2

Prerequisites / Co-requisites

n/a

Module content

Lectures:
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

Tutorials:
Series of tastings to include Food and Beverages
Taste and Taste Information, Combining Tastes

Assessment pattern

Alternative Assessment

n/a

Assessment Strategy

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%)

Formative feedback

Students receive feedback throughout the semester via face to face teaching which will support them to complete the assessments.

Module aims

• • 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

Learning outcomes

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

https://readinglists.surrey.ac.uk
Upon accessing the reading list, please search for the module using the module code: MAN2159

Other information

n/a

Programmes this module appears in

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 2022/3 academic year.