Module Overview

The aim of the module is to provide a historical perspective of European Gastronomy, together with an appreciation of how such principles can be applied to the contemporary Hospitality market.

In this module students will learn how to carry out sensory evaluations of wines and food and to distinguish them from various regional and international cuisines. The many influences that affect our eating habits and the frequent changes in our lifestyles have a significant effect on our eating patterns. Therefore, it is vital to keep abreast with the latest culinary developments on a local as well as international dimension. This module provides a basis for continued study.

Prerequisites - n/a

Credit Value - 2

Contact Hours - 45

Fee for Part-Time Students - n/a