This module offers in-depth knowledge and practical experience in Gastronomy, product knowledge, effects of preparation and the effects of the prepared product on the - interconnected - human senses.
- Flavour and Taste
- Wine-Food Pairing
- Basic Food Chemistry
- Cooking techniques
- Product knowledge
Unit 1: The Gastronome (6 EC)
The student gains in-depth knowledge of food-science, gastronomic values and cultural aspects of food and the flavour and taste aspects.
The student is able to describe the composition of food according to the biochemical- and flavour aspects; and gains insight in the structure and working of the human sensorial system.
Unit 2: Dish and menu composition (6 EC)
The student is able to apply the different food preparation techniques, explain their influence on the changes of the food components and evaluate the effects on the flavour profile.
Unit 3: Wine certification
The student gains in-depth knowledge about beverages - especially wine - and the pairing with food.
An Own contribution of € 150 per student is required for the course activities and the SDEN wine certification.
This full contribution should be paid prior to the module.
In order to fully prepare you for your Kies op Maat study at Stenden, two introduction days -together with incoming exchange students from abroad- are scheduled. During these days you will get a campus tour, meet teachers and staff, learn how to use (ICT) facilities on campus and you will be introduced to the student life. Moreover, we offer an introduction to our learning system: Problem Based Learning (PBL). Understanding the PBL system is fundamental for your successful study experience at Stenden. Therefore we expect you to be present these two days.
This minor is open to students who are studying Hospitality or Hotel Management at BBA level.
Case Based Learning participation
Group dinner and -written report
SDEN wine and beverage test (certification: level 3)
Multiple choice questions and wine recognizing
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:
Product knowledge: Food science and -nutrition
Wine (and food pairing)