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Gastronomy

One of the most important aspects of gastronomy is the understanding of flavor in all respects. Flavor itself refers to products and can therefore be considered as a rather objective concept. Tasting however, is by definition subjective. The whole process of tasting takes place in a certain environment, which can have a profound influence. Being successful in gastronomy demands a broad and practical knowledge of all these aspects. Gastronomy is an interdisciplinary science, incorporating and integrating knowledge from beta, alpha and gamma disciplines.

The present minor will primarily focus the central issue: Gastronomy.

  • On the product side, both the raw materials and the finished products, the effects of preparation methods, the combination of food substances among each other and the combination of dishes with beverages. This part will be supported by lectures on food chemistry.
  • On the human side: an in-depth treatment of the sensory systems involved in the tasting and the appreciation of food and beverages. This part will be supported by lectures on gastronomy.
  • Humans and products, dishes and beverages are brought together, united in systematic tasting and judging activities. Here, it is important to be aware of the subjectivity of human beings, and to approach everything tasted in the most objective way possible, developing and using a common vocabulary that is as objective as possible, thus enabling the gastronomy experts to make their knowledge and skills available and useful for a much broader audience. This part will be supported by practical tastings and assignments.
  • To enhance the understanding of gastronomy issues like health, sustainability and sensory research, will also be addressed.

It is our ambition to also develop a master Gastronomy. This future master will focus on many other aspects, like nature, economics, environment, atmosphere and culture. Understanding the influence of these aspects as well will ultimately give the student a profound understanding of liking foods and beverages.

Gastronomy and Innovation are the leading topics of the Hotel Management School Maastricht, throughout the curriculum. This minor is designed for students that want to specialize in the field and gather in-depth knowledge. This minor is one of a kind in the Netherlands, and open to students from other faculties from Zuyd, University of Applied Sciences and other schools as well. The minor will be presented in English, unless there are only Dutch students.

Leerdoelen

After the minor Gastronomy students know much more about culinary products, preparation, flavor & tasting. We have formulated the following objectives, divided over several main topics.

Gastronomy (Consumer behavior & Health)

  1. Describe and recognize flavors implementing the theory of flavor profiles, including mouthfeel, flavor intensity, flavor type and the aromas of food components and dishes;
  2. Explain the structure and working of human sensorial systems;
  3. Understand the extrinsic influences on flavor perception;
  4. Describe and recognize taste sensations;
  5. Describe, recognize and evaluate successful combinations of foods and beverages;
  6. Be able to identify a considerable number of edible organisms that can be ingredients;
  7. Have an insight on food & health related issues;

Sustainability

  1. Explain the influence of human food choices on sustainability;

Food science

  1. Judge the quality of these ingredients;
  2. Describe the composition of foods in biochemical terms;
  3. Describe the changes of food components during preparation;
  4. Apply a number of preparation techniques and evaluate the effects on the flavor profile;
  5. Explain the origins of flavors in biochemical terms;

Food design and Sensory research

  1. Be able to set up sensory research experiments and evaluate the results
  2. Design a dish that fits a certain beverage by using flavor profiles and the culinary success factors.

Aanvullende informatie

Afhankelijk van de samenstelling van de groep is de voertaal van de minor Engels of Nederlands

Ingangseisen

De propedeuse dient behaald te zijn.

Toetsing

The final grade of this minor will be calculated as an average of the final grade for theory (weighting factor is 50%) and the final grade for practice (weighting factor is 50%). Below you will be provided with an overview of the requirements that have to be met by you in order to pass this minor.

Final grade for theory (50% of the final grade for this minor): related topics and weighting factors

Topics    Weighting factor

Gastronomy 50% (5,5 or higher – including bonus points)

Sustainability 25% (5,5 or higher – including bonus points)

Food Science 25% (5,5 or higher – including bonus points)

Types of tests for every topic

3 supporting tests

In case a 5,5 score or higher you will be rewarded with 0,5 bonus point.

1 main test

Bonus points of the supporting tests (with a maximum of 1,5 points) will be added to your score on the main test

Additional information

Related to the topic “sustainability” you are asked to present your findings during classes. It has to be rewarded with a 5,5 or higher. In case your grade is less than a 5,5, you have to work on another assignment, that will be handed to you during the minor.

Pass/resit: in case your score is less than a 5,5, you have to do a resit on the main test. Notice: you are not allowed to do a resit related to the supporting tests.

Final grade for practice (50% of the final grade for this minor): projects and weighting factors

Besides the final project you have to work on 4  practical projects (wine and cooking). In case your score is a 5,5 average (or higher) on the three projects, you will be rewarded with 0,5 bonus point, added to the final practical project. 

Final practical project    Weighting factor

The final presentation 40% (5,5 or higher)

The final report 40% (5,5 or higher)

The individual logbook 20% (5,5 or higher)

Pass/resit: in case you score less than a 5,5 you have to do a resit. Notice: you are not allowed to do a resit of the practical projects!

 

Literatuur

  • Klosse, P.R., The Essence of Gastronomy, 2013, CRC Press, ISBN: 978-1-4822-1676-9
  • McGee, H., On Food and Cooking, 2010, Hodder & Stoughton General Division, ISBN: 9780340831496 , Nl versie: Over eten en koken, 2010, Nieuw Amsterdam Uitgevers, ISBN: 978-90-468-1393-5
  • Several articles on Blackboard for Sustainability
  • Information on Black Board
  • Presentations

Rooster

Werkvormen: Project, hoorcolleges, practica

Onderwijscontacttijden: Wisselend verspreid over de week, vooral op donderdag.