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 lectures and workshops, studying a considerable body of literature, some excursions, the work on your module assignments, you will develop knowledge and insight in the interaction of humans and their food and beverages, especially the sensory interaction. During this module, the only self-reflection we demand from you is the reflection on your own eating behaviour and on the development of your tasting abilities. You will observe a remarkable increase in your capacities to recognise and to define the flavour profile of a foodstuff or a wine; you will develop a vocabulary to communicate about the characteristics of ingredients, preparation, finished dishes, combined courses and the right beverage combinations. You will never have studied a module before that is so focused on one area and so profound: that also will be a new experience for you. 

This minor is offered by the study program Hotel Management.

 

Structure of the minor

Unit : 1 The Gastronome   
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 in the structure and working of the human sensorial system 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     
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 Dutch cuisine. Each course should be guided by an accompanying beverage.

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

All students with a profound interest in Gastronomic topics.   

• Klosse, P.R. (2014). The Essence of Gastronomy – Understanding the Flavor of Foods and Beverages.CRC Press, Taylor & Francis Group. ISBN 13:978-1-4822. Price indication: € 50,-
• Kooy, A. (2012). De Nieuwe Nederlandse Keuken: 5 ingrediënten voor beter, verser, gezonder en eerlijker eten. Zutphen: KMuitgevers.
• Kooy, A. (2006). The New Dutch Cuisine. Zutphen: KunstMag.
• McGee, H. (2004). On Food and Cooking – The Science and Lore of the Kitchen. New York: Scribner. ISBN-13: 978-0-684-80001-1. Price indication: € 30,-
• Pollan, M. (2008). In Defense of Food. New York: Penguin books Limited. Price indication: € 20,-
• Schulp, J.A. (2013). Reader Food Chemistry. Leeuwarden, the Netherlands: Internal publication Stenden. Use the latest version!

Monday until Friday.

-  Case Based Learning (CBL)

-  (Guest-) lectures:

• Food chemistry
• Product knowledge: Food science and -nutrition
• Food design
• Workshops Gastronomy
• Wine (and food pairing)
• Food preparation

Fieldtrips

Food science (3EC)

• Learner reports (individual)

Food- and menu composition, food-wine pairing (6 EC)

• Pitch (Group)
• Prototype (Group)
• Cooking battle (Group)
• Final report (Group)

SDEN 2 or SDEM 3 wine certification (6EC)

• Written test (individual)
• including tasting (individual)

Test provided by the Dutch wine academy (SDEN 2 or SDEN  3) Cost: € 150,-