Eager to learn more about the interaction between humans and their food? Change the way you eat and drink for the rest of your life? Develop yourself as an expert in gastronomy through learning everything about food and beverages and the way people perceive them? Then the minor Gastronomy is the right choice for you!

Minor content

Through a variety of lectures and workshops, industry expertise and hands-on cooking workshops, students develop knowledge and insight into the interaction between humans and their food and beverages. In addition, students reflect on their own food-related behaviour, participate in selected excursions, and work on module assignments that further deepen this understanding.
During this module, the main self-reflection required concerns your own eating behaviour and the development of your tasting abilities. You will experience a clear improvement in your capacity to recognise, analyse and define the flavour profile of food and wine. Furthermore, you will develop a professional vocabulary that enables you to communicate effectively about ingredients, preparation methods, finished dishes, composed menus and appropriate beverage pairings.
Get ready to dive headfirst into a module with a sharp focus and real depth, where gastronomy takes centre stage. Expect an immersive journey through flavours, techniques and experiences that will sharpen your palate and feel refreshingly different from anything you’ve studied before.

This minor is offered by the study program Hotel Management.

Structure of the minor

Unit : 1 The Gastronome   - 3 EC
The student gains in-depth knowledge of food chemistry and food-science, gastronomic values and cultural aspects of food and the flavour and taste aspects. 
The student gains insight into food and the relation to their own background and heritage, and is able to describe the composition of food according to the cultural- and biochemical aspects and dilemma’s, and the flavour profile. 

Unit 2: Food composition and food-wine pairing   -  6 EC
The student is able to apply the different food preparation techniques to different types of products and to justify these, is able to explain their influence(s) on the changes of the structure of food components and evaluate the effects on the flavour profile.  
This unit is assessed by the Design Challenge: in which the students should compose - in groups  - a complete gastronomic 4-course menu; using the Principles of Good Food . Each course should be guided by an accompanying beverage.

Unit 3: SDEN 3 or SDEN 2 wine certification   - 6 EC
The student gains in-depth knowledge about  wine (SDEN 2 or SDEN 3), and the pairing of wine with food.

Recommended knowledge and target group   All NHL Stenden students with a profound interest in Gastronomic topics.   

Own contribution: Test provided by the Dutch wine academy (SDEN 2 or SDEN 3) including official certificate (if achieved) and additional fieldtrips. € 250,-   

Recommended knowledge and target group

All NHL Stenden students with a profound interest in Gastronomic topics.   

Own contribution: Test provided by the Dutch wine academy (SDEN 2 or SDEN 3) including official certificate (if achieved) and additional fieldtrips. € 250,-   

Own contribution: Test provided by the Dutch wine academy (SDEN 2 or SDEN 3) including official certificate (if achieved) and additional fieldtrips. € 250,-