This is the study programme for 2020/2021.

Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. This course introduces different ways of viewing the themes in a gastronomy context. These themes must be seen in the context of gastronomic development, trends, management, and conceptual construction. Food and travel blogs, -vlogs, ratings, and competitions. Food markets and different types of food festivals are part of arenas for presenting new gastronomic experiences.

Learning outcome

Upon completion of this course, the candidate shall have the following knowledge, skills and general competence:
  • knowledge about historical development of gastronomy
  • knowledge about raw materials and preservative methods
  • knowledge about service quality
  • knowledge about the question of authenticity
  • knowledge on hygiene, food and beverage management

• can understand details necessary for gastronomy development
• can use different types of meal aspects and categories
• can understand guest reviews, travel blogs, evaluation programs, and implications
• be able to apply relevant theory for gastronomic development in an independent way in practice-related tasks
• can analyse cases and identify problem areas as eateries and restaurants face

General competence
  • insight into the needs the guest has in the meal situation
  • gastronomic insights into guests expecting the restaurant
  • be able to communicate knowledge about service organization, food knowledge and customer insight, both written and oral
  • have knowledge of both intangible and tangible aspects about the meal and their effects


This course aims to increase the understanding that gastronomy is much more than just food and beverages. It requires insight into many areas like concept, trends, gastronomic benefits in different countries, and understanding guests' dining experiences. Students learn to use different analytical models and learn to use knowledgebased analytical models.

Required prerequisite knowledge



Weight Duration Marks Aid
Home exam1/13 weeksA - F

Coursework requirements

Mandatory activity
Mandatory activity. Practice reflections must be approved to gain access to the home exam.

Course teacher(s)

Course coordinator
Kai Victor Hansen

Method of work

All work facilitated through the learning platform Canvas: Lectures, discussions, single and/or group work with presentations, via various digital channels.

Overlapping courses

Course Reduction (SP)
Meal Management (BHO202_1) 10

Course assessment

The course will follow the student evaluation procedures established by the University of Stavanger and the faculty of Social Sciences.


Link to reading list

This is the study programme for 2020/2021.

Sist oppdatert: 18.09.2020