The Art and Science of Gastronomy

Module Description

Gastronomy is both an art and a science which brings together a variety of ingredients to create mouth-watering dishes based on culture and cooking styles in a particular country.

In this module, you will explore the motivations behind food tourism and the role of primary supply-side stakeholders, such as agritourism operators, restaurant owners and food suppliers. You will also be given case studies on food-related tourism events and attractions, such as local food festivals and cooking competitions, as well as the sourcing and experiencing of food from open fields, farms and factories.

In addition to this, you will be able to appreciate the link between food, culture and religion, as is the case with Halal and Kosher food, as well as food movements such as veganism and other wellness foods.

Entry Requirements

Candidates who apply for this course must possess one of the following: 

• a Level 6 degree and 3 years’ work experience;  

OR  

• a Level 5 diploma or higher diploma and 5 years’ work experience in a supervisory or managerial role. 

Preference is given to applicants having a Level 6 degree in a discipline related hospitality and a minimum of 3 years’ work experience in management within the industry. 

Target Audience

This course is targeted at hospitality professionals with supervisory and/or middle management experience such as:   

• event manager/coordinator 
• restaurant manager 
• reception manager 
• shift manager/supervisor  
• marketing and sales manager  
• guest services manager/supervisor 
• housekeeping manager/supervisor 
• special events manager 
• room service manager 

The target group may also be extended to positions such as that of wedding manager, transport manager, maintenance manager, operations manager, marketing manager, conference manager and even that of general manager. 

Career Paths

This programme aims to prepare you for senior posts such as that of general manager, head of department or the events director of any hospitality organisation, such as cruise liners, hotels, spas, restaurants and casinos, amongst others.  

How you’ll be assessed

This is a part-time programme and will typically take 30 months to complete. The programme comprises a total of 10 modules. The method of assessment is assignment-based.  

The course comprises:  

• 6 lectures per module; 
• 3-hour lectures (evening); 
• 12 hours of online content per module, comprising synchronous online discussions, tutorials and/or videos.