Introduces students to the philosophical and methodological principles related to gastronomy as an academic discipline. The unit demonstrates the philosophical principles of gastronomy in the historical context and uses a range of approaches to understand complex issues related to food and drink culture. The primary aim is to develop the critical and analytical skills required to understand a range of issues concerning food and drink culture(s) in historical and contemporary contexts.
Unit Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a unit. These outcomes are aligned with the graduate attributes. The unit learning outcomes and graduate attributes are also the basis of evaluating prior learning.
Learning outcomes and graduate attributes
|On completion of this unit, students should be able to:||GA1||GA2||GA3||GA4||GA5||GA6||GA7|
|1||Critically evaluate multidisciplinary perspectives of gastronomy in historical, cultural and theoretical contexts||Knowledge of a discipline||Cultural competence|
|2||Explain the connection between technological and social changes as it effects food culture more broadly||Creativity||Knowledge of a discipline|
|3||Apply suitable methods of inquiry to particular fields of study within gastronomy||Creativity||Knowledge of a discipline|
|4||Relate the various forms of gastronomic discourse to their functions||Creativity||Knowledge of a discipline||Cultural competence|
|5||Evaluate the social and cultural relevance of gastronomy as a multidiscipline in the contemporary world||Cultural competence|
|6||Critically analyse sustainable and ethical gastronomic practices||Cultural competence|
- No prescribed texts.
Teaching and assessment
|Structured online learning 2 hours (12 weeks)|
Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.
Commencing 2015 Commonwealth Supported only. Student contribution band: 3
Please check the international course and fee list to determine the relevant fees.