Short Title:Gastronomy
Full Title:Gastronomy
Module Code:GAST H1005
 
Credits: 5
Field of Study:Combined Arts
Module Delivered in 2 programme(s)
Reviewed By:Christine Nangle
Module Author:BRIAN J MURPHY
Module Description:The aim of this module is to understand and evaluate the role of gastronomy in the context of food and drink development both nationally and internationally and to investigate patterns of food and drink behaviour that are relevant to the hospitality and tourism sector
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Explain the art and science of eating and drinking
LO2 Outline the food and beverage landmarks attributed to well known practitioners and authors both domestically and internationally
LO3 Explain food and beverage organisations and issues of contemporary importance in both an Irish and international context
LO4 Discuss the impact of food and beverage journalism and guides on the food and beverage sector
LO5 Know the importance of food and beverage tourism in the sector and identify key national and international food and beverage tourism destinations
 

Module Content & Assessment

Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Assignment Students will undertake their own gastronomic experience and carry out an indepth refective investigation of a restaurant in their own locality. 1,2 40.00 n/a
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam End-of-Semester Final Examination 1,2,3,4,5 60.00 End-of-Semester

TU Dublin – Tallaght Campus reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture No Description 2.00 Every Week 2.00
Tutorial No Description 1.00 Every Week 1.00
Independent Learning Time No Description 3.00 Every Week 3.00
Total Weekly Learner Workload 6.00
Total Weekly Contact Hours 3.00
This module has no Part Time workload.
 

Module Resources

Required Book Resources
  • Cousins John 2014, Food and Beverage Service, 8 Ed. [ISBN: 14441697779]
Recommended Book Resources
  • Bode, W. K. H. 2000, European Gastronomy, Hodder and Stoughton
  • Atkins,. & Bowler, I. 2001, Food in Society, Oxford University Press
  • Levy, P. 1996, Penguin Book of Food and Drink, Viking London
  • Brillat-Savarin, J. A. 1990, The Physiology of Taste, Dover Publications New York
This module does not have any article/paper resources
This module does not have any other resources
 

Module Delivered in

Programme Code Programme Semester Delivery
TA_HHOTM_B Bachelor of Arts (Honours) International Hospitality & Tourism Management 1 Mandatory
TA_HHOTM_D_X Bachelor of Arts (Ordinary) International Hospitality and Tourism Management 1 Mandatory