Faculty: Applied Science Gastronomy focuses on the study of food and its cultural, artistic, and scientific aspects. Students develop skills in culinary arts, food science, nutrition, and food management. Graduates are prepared for careers in the culinary industry, food service management, nutrition, and food-related research and development. **Learning Objectives:** - Understand the fundamentals of gastronomy and culinary arts. - Develop skills in cooking techniques, food science, and nutrition. - Learn techniques for menu planning, food management, and culinary innovation. - Explore principles of food culture, history, and sustainability. - Analyze and interpret culinary trends and food research findings. - Develop critical thinking, creativity, and management skills for effective gastronomy practice. **Major Outline:** 1. **Introduction to Gastronomy** - Overview of key concepts, principles, and practices in gastronomy. - Fundamentals of culinary arts, food culture, and gastronomic history. 2. **Culinary Arts** - Principles of culinary arts, including cooking techniques, recipe development, and kitchen management. - Techniques for preparing and presenting various cuisines and dishes. 3. **Food Science** - Principles of food science, including food chemistry, microbiology, and preservation techniques. - Techniques for understanding and applying food science in culinary practices. 4. **Nutrition** - Principles of nutrition, including nutritional requirements, dietary guidelines, and health benefits. - Techniques for creating nutritious and balanced meals. 5. **Menu Planning and Food Management** - Principles of menu planning and food management, including cost control, inventory management, and menu engineering. - Techniques for developing and managing menus and food operations. 6. **Food Culture and History** - Principles of food culture and history, including culinary traditions, regional cuisines, and cultural influences. - Techniques for studying and appreciating food culture and history. 7. **Sustainability in Gastronomy** - Principles of sustainability in gastronomy, including sustainable food practices, local sourcing, and waste reduction. - Techniques for implementing sustainable practices in culinary operations. 8. **Internship/Practicum** - Real-world experiences in gastronomy settings, including internships and hands-on projects in restaurants, hotels, or culinary research institutions. - Application of learned skills in practical gastronomy scenarios. 9. **Capstone Project in Gastronomy** - Comprehensive project applying skills in culinary arts, food science, or menu planning. - Delivery of a polished culinary project, research paper, or menu presentation. **Assessment Methods:** - Culinary arts projects, food science reports, nutrition analyses, menu planning studies, food management plans, food culture and history studies, sustainability projects, internship/practicum reports, capstone projects, group projects, and presentations. **Recommended Textbooks:** - "Gastronomy" by various authors. - "Culinary Arts" by various authors. - "Food Science" by various authors. - "Nutrition" by various authors. - "Menu Planning and Food Management" by various authors. - "Food Culture and History" by various authors. - "Sustainability in Gastronomy" by various authors. **Prerequisites:** Basic knowledge of cooking, food science, and an interest in culinary arts and food culture. **Major Duration:** Typically 2-4 years for an associate or bachelor's degree, including coursework, internships, and capstone projects. **Certification:** Graduates may receive a degree or certificate in Gastronomy and pursue further education or professional certifications, such as those offered by culinary institutes or food management organizations. **Target Audience:** Aspiring chefs, culinary artists, food scientists, nutritionists, food service managers, and individuals seeking careers in the culinary industry, food service management, nutrition, and food-related research and development. This major equips students with the culinary, scientific, and management skills needed to excel in gastronomy, supporting careers in various food and culinary-related roles.