GASTRONOMY - 2022/3
Module code: MAN2159
In light of the Covid-19 pandemic the University has revised its courses to incorporate the ‘Hybrid Learning Experience’ in a departure from previous academic years and previously published information. The University has changed the delivery (and in some cases the content) of its programmes. Further information on the general principles of hybrid learning can be found at: Hybrid learning experience | University of Surrey.
We have updated key module information regarding the pattern of assessment and overall student workload to inform student module choices. We are currently working on bringing remaining published information up to date to reflect current practice in time for the start of the academic year 2021/22.
This means that some information within the programme and module catalogue will be subject to change. Current students are invited to contact their Programme Leader or Academic Hive with any questions relating to the information available.
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
Overall student workload
Independent Learning Hours: 106
Seminar Hours: 11
Guided Learning: 11
Captured Content: 22
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|
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
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.
Upon accessing the reading list, please search for the module using the module code: MAN2159
Programmes this module appears in
|International Hospitality and Tourism Management BSc (Hons)||2||Optional||A weighted aggregate mark of 40% is required to pass the module|
|International Hospitality 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 2022/3 academic year.