James Cook University Subject Handbook - 2019

TO5203 - Hospitality and Gastronomy: Social, Private and Commercial

Credit points: 03
Year: 2019
Student Contribution Band: Band 3
Administered by:

This subject takes a contemporary view of gastronomy into which is added a multi-notion of hospitality. Essentially, the act of hospitality and term gastronomy are considered as more than simply the provision and consumption of food and associated products. Hospitality and gastronomy provides an opportunity for an holistic understanding of the area from social, private and commercial domains. Extending hospitality and gastronomy beyond traditional venues, renders most people both purveyors and consumers. Implications of these developments upon issues like interpersonal reciprocity, gender relations and private and public space are key if the terms hospitality and gastronomy are to be fully understood in contemporary society.

Learning Outcomes


Availabilities

JCU Singapore, , Study Period 51
Census Date 11-Apr-2019
Contact hours:
  • 36 hours
    Assessment:end of semester exam (40%); presentations (30%); essays (30%).

    JCU Brisbane, , Study Period 21
    Census Date 11-Apr-2019
    Contact hours:
    • 36 hours
      Assessment:end of semester exam (40%); presentations (30%); essays (30%).

      JCU Brisbane, , Study Period 23
      Census Date 05-Dec-2019
      Contact hours:
      • 36 hours
        Assessment:end of semester exam (40%); presentations (30%); essays (30%).

        Note: Minor variations might occur due to the continuous Subject quality improvement process, and in case of minor variation(s) in assessment details, the Subject Outline represents the latest official information.