Gastronomy (BHO300)

Gastronomy is the study of the relationship between food, drinks 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.

The course will not be offered in the 2026/2027 academic year.

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.This includes understanding how raw materials can be transformed into sustainable dishes with a focus on economics in several ways.

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 among restaurant customers
• emerging food, beverages and sustainability agenda
• knowledge about the question of authenticity
• knowledge on hygiene, food and beverage management

Skills

• 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

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

There are 3 assignments that must be submitted in the subject and they must be passed in order to sit for the home exam. Guest lectures,for example, tasting, company visit or similar, and mandatory work in the kitchen. Other activity that requires presence and participation are mandatory.

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 the kitchen and what goes with it.

The course is reserved for incoming exchange students. If there are available places, registration for third-year bachelor students from Hotel and Tourism Management is done in the administration after the information meeting held in the spring semester or at a relevant time determined by the administration.

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