Gastronomy (BHO300)

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, emerging food and sustainability agenda, 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.

Course description for study year 2023-2024. Please note that changes may occur.


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Semester tution start


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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.

Learning outcome

Upon completion of this course, the candidate shall have the following knowledge, skills and general competence: 

  • knowledge about the historical development of gastronomy
  • knowledge about raw materials and preservative methods
  • knowledge about service quality
  • emerging food, beverages and sustainability agenda
  • 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 including doing practical tasks
  • 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 including a sustainability perspective 
  • can analyze 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

Required prerequisite knowledge



Form of assessment Weight Duration Marks Aid
Home exam 1/1 3 Weeks Letter grades

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 Myrnes-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. This includes work in kitchen and what goes with it.

The course is reserved for incoming exchange students. If there are available places the registration for 3rd year bachelor students from hotel- and tourism management, is done in the administration at NHS after the information meeting held in the spring semester.

If enrollment is more than the number of places, priority will be given based on study progress and grade point average.

Course assessment

There must be an early dialogue between the course coordinator, the student representative and the students. The purpose is feedback from the students for changes and adjustments in the course for the current semester.In addition, a digital course evaluation must be carried out at least every three years. Its purpose is to gather the students experiences with the course.


The syllabus can be found in Leganto