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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, 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 2021-2022. Please note that changes may occur.

Facts
Emnekode

BHO300

Vekting (SP)

10

Semester undervisningsstart

Autumn

Antall semestre

1

Vurderingsemester

Autumn

Undervisningsspråk

English

Tilbys av

Faculty of Social Sciences, Norwegian School of Hotel Management

Learning outcome

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

Knowledge

  • 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

Skills

• 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
Content
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
None
Eksamen / vurdering
Vurderingsform Vekting Varighet Karakter Hjelpemiddel
Home exam 1/1 3 Weeks A - 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.
Course assessment
The course will follow the student evaluation procedures established by the University of Stavanger and the faculty of Social Sciences.
Overlapping courses
Course Reduction (SP)
Meal Management (BHO202) 10
Literature
Search for literature in Leganto