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Minor

Asian Gastronomy

This minor is offered in the academic year 2023-2024
Starts in
February, April & September
Ec
15 ECTS
Location
Thailand

Learn the rich and captivating delights that make up Asian Gastronomy. Through lectures and workshops, and most importantly by experiencing it first hand, students will develop knowledge to communicate the characteristics of Asian foods, their origins, and influences that shape them. This will be done through assignments and in the kitchen. During this module you will learn to cook real Thai food and reflect on your experiences of Thailand, its food culture, and the role that food plays. This is based on your experiences from within the minor and from your own personal travelling and exploration of this beautiful country.

Study features

Starts in
February, April & September
Location
Thailand
Language
English
European credits
15 ECTS
Minor type
For specific bachelor programmes

Minor content

Gastronomy is the science of flavour and tasting. It is the inter-discipline that studies the interaction between human beings and their food. Therefore, attention is paid both to the food and beverages: their nature, production and processing, and to people: the way they perceive their food and beverages, and all the factors that influence their perception and appreciation of the food and beverages  

Structure of the minor

420 study hours (15 EC)

  • Unit 1: Asian Gastronomy (6 EC)
    The student gains in-depth knowledge of the regional influences on cuisines in Asia and the different gastronomic values, cultural, flavour and taste aspects of food. The student gains insight in the origins and links that different cuisines within Asia have, how they have shaped and influenced the region, and how they are used today.
  • Unit 2: Food composition and preparation (6 EC)
    The student is able to apply the different food preparation techniques to different types of products and to justify these, is able to explain their influence(s) on the changes of the structure of food components and evaluate the effects on the flavour profile. This unit is assessed by the Design Challenge: in which the students should compose - in groups - a complete gastronomic 4-course menu; using the principles of Thailand cuisine.
  • Unit 3: Food culture (3 EC)
    Students will show their knowledge on Thai culture and the important role that cuisine plays in this. Content will be a combination of the experiences gained during the fieldtrips, atelier sessions (theory) and the students stay in Bangkok.

Examination

The assessments for this minor will be made up of academic reports, cooking presentations, and reporting (vlogging) on your knowledge and progress.

Target Group and recommended Knowledge

Hotel Management School students or any other students with a profound interest in Gastronomic topics.

This minor is offered by the study program Hotel Management.

Questions?

Do you have questions about this minor? Ask them via the online form.

Online form