Full Title:Foundations of Gastronomy
Module Code:CULN B6028
Credits: 5
Valid From:Semester 1 - 2013/14 ( September 2013 )
Module Delivered in 2 programme(s)
Module Description:This module provides an introduction to Gastronomy and gives the student an awareness of the importance of the historical and contextual factors which influence eating patterns and the development of both global and Irish cuisines.
Learning Outcomes:
On successful completion of this module the learner should be able to
  1. Identify key persons amd key influences in the historical development of international gastronomy
  2. Examine the links between International Cuisines, their evolution influence on the development of contemporary Irish cuisine
  3. Investigate the importance and the positive influences which the use of local/Regional food products have on the ongoing development of Irish gastronomy
  4. Understand and appreciate the main social, cultural and economic influences on the Irish Food world and Irish Gastronomy/Cuisine
  5. Explore and evaluate the key aspects of the meal experience and the art of eating well

Module Content & Assessment

Indicative Content
Introduction to Gastronomy; Gastronomy defined, Gastronomy and society, Gastro-geography, Gastro-history.
Historic Influences on the Development of Gastronomy
Food in history, discovery of foods and techniques. Development of European and International Gastronomy. Profile of a Small number of key figures who have inspired the development of International Cuisene
Contemporary Irish Cuisine and its links to International Cuisine
Fusinon of International Cuisines and ingredients into Modern Irish Dishes/Menus. Ethnic Restaurants. Influence of International travel and Cultural Diversity in Ireland. Development of trends-eg., Nouvelle Cuisine, Slow Food, Healthy Eating, Molecular Gastronomy. TV programmes and celebratory chefs
Importance of local produce
Traditional dishes and their influence on Irish Tourism. The influence of the increased Popularity of Organic Foods. Explore some local Artisan Food Producers and their products, the popular image of local artisan foods. Economic factors related to the use of locally produced foods
Meal experience Concept
Tangible and intangible aspects. Sensory evaluation of food- Organoleptic techniques. Harmonisation of food and beverages.
Assessment Breakdown%
Course Work100.00%

Full Time

Course Work
Assessment Type Assessment Description Outcome addressed % of total Marks Out Of Pass Marks Assessment Date Duration
Class Test Students will assimilate course content in light of contemporary trends in gastronomy 1,2,3,4,5 25.00 0 0 Week 10 0
Group Project Students will explore the importance and the positive influence, which the use of Local/Regional Food products has on the ongoing development of Modern Irish Gastronomy. 3 50.00 0 0 Week 8 0
Performance Evaluation Students will undertake a 'critique' of a 'Meal Experience' 5 25.00 0 0 Week 12 0
No Project
No Practical
No End of Module Formal Examination
Reassessment Requirement
No repeat examination
Reassessment of this module will be offered solely on the basis of coursework and a repeat examination will not be offered.
Reassessment Description
Students will be required to undertake a written report based on the Indicative Syllabus

DKIT reserves the right to alter the nature and timings of assessment


Module Workload & Resources

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture In Class Contact 3.00 Every Week 3.00
Directed Reading Directed reading and online activities via Moodle 3.00 Every Week 3.00
Independent Study Self directed learning 3.00 Every Week 3.00
Total Weekly Learner Workload 9.00
Total Weekly Contact Hours 3.00
This course has no Part Time workload.
Recommended Book Resources
  • Culinary Institute of America 2014, Introduction to Gastronomy, John Wiley & Sons Ltd [ISBN: 9780470278697]
  • Gillespie, Cailein 2001, European gastronomy in the 21st Century, Butterworth Heinmann UK [ISBN: 978-0-7506-5267-4]
  • Horgan, M 2012, Recipes from the English Market, Atrium Cork [ISBN: 978-1855942-22-6]
  • Mc Kenna, J 2004, How To Run a Restaurant, Estragon Press Ireland [ISBN: 1 874076553]
  • O' Byrne, S. 1997, Matching Food and Wine, A. & A. Farmar Dublin [ISBN: 1 899047 32 8]
  • This, HervĂ© 2008, Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History), Columbia University Press USA [ISBN: : 978-0231133135]
  • White Lennon, B., Campbell, G. 2004, Irish Food and Cooking, Anness Publishing Ltd. UK [ISBN: 1-84477-379-5]
Supplementary Book Resources
  • Dornenburg, A., Page, K 2003, Becoming a Chef, Revised Ed., John Wiley & Sons USA [ISBN: 978-0-471-15209-5]
Recommended Article/Paper Resources
  • Marjorie DELEUZE 2012, A New Craze Food? Why is Ireland turning into a foodie nation?
Other Resources

Module Delivered in

Programme Code Programme Semester Delivery
DK_BCULA_7 Bachelor of Arts in Culinary Arts 3 Mandatory
DK_HCULA_6 Higher Certificate in Arts in Culinary Arts 3 Mandatory