Italian Gastronomy

Eating and drinking will never again will be the same for you. Through lectures and workshops, studying a considerable body of literature, some excursions, the work on your module assignments, you will develop knowledge and insight in the interaction of humans and their food and beverages, especially the sensory interaction. During this module, the only self-reflection we demand from you is the reflection on your own eating behaviour and on the development of your tasting abilities. For you will observe a remarkable increase in your capacities to recognise and to define the flavour profile of a foodstuff or a wine; you will develop a vocabulary to communicate about the characteristics of ingredients, preparation, finished dishes, combined courses and the right beverage combinations. You will never have studied a module before that is so focused on one area and so profound: that also will be a new experience for you.

Overview

Study start

  • February
  • September

Location

  • Italy

Language

  • English

European credits

  • 15 EC's

Minor type

  • For specific bachelor programmes

Subject area

  • Hospitality Management

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 The Gastronome  
The student gains in-depth knowledge of food chemistry and food-science, gastronomic values and cultural aspects of food and the flavour and taste aspects.

The student gains insight in the structure and working of the human sensorial system and is able to describe the composition of food according to the cultural- and biochemical aspects and dilemma’s, and the flavour profile.

Unit 2: Food composition and food-wine pairing
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 Dutch cuisine. Each course should be guided by an accompanying beverage,

Unit 3: SDEN 3 wine certification
The student gains in-depth knowledge about  wine (SDEN 3), and the pairing of wine with food.

Examination

Module

assessment

Type of

assessment

Individual / group

Weight

Pass mark

HOMB18V3GAGCO-A

 

 

 

3 EC

 

 

Food science

 

 

 

 

 

Learner reports

(3)

 

 

 

 

Individual

 

 

 

LR 1 = 33.3%

LR 2 = 33.3%

LR 3 = 33.3%

 

 

 

5.5

 

 

HOMB18V3GAGTE-A

 

 

 

6 EC

 

 

Food- and menu composition,

food-wine pairing

 

Pitch

 

Proto type

 

Cooking battle

 

Final report

 

 

 

Group

 

Group

 

Group

 

Group

 

pass / fail

 

pass / fail

 

50%

 

50%

 

 

 

 

 

 

5.5

 

HOMB18V3GAWTE-A

 

 

 

6 EC

 

SDEN 3 wine certification

 

 

 

Written test

incl. tasting

 

 

Individual

 

100%

 

6.0

Target group

Stenden Hotel Management School students with a profound interest in Gastronomic topics.

Test provided by the Dutch wine academy (SDEN 3) Cost: € 150,-

Questions?

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