Core Module Information
Module title: The Study of Food, Wine and Gastronomy

SCQF level: 08:
SCQF credit value: 20.00
ECTS credit value: 10

Module code: TSM08123
Module leader: Gavin Urie
School The Business School
Subject area group: Tourism and Languages
Prerequisites

None

Description of module content:

During this module you will study the development and origins of food and drink traditions within a social, economic , geographical and cultural context. The development of the modern cuisine styles are examined and the influencing factors in food and drink selection. Wines are studied to prepare you to match specific wines to menu items.

Historic development of eating and drinking. Influencing factors which determine choice, eg culture, religion, social, food taboos and scares. Development of cuisine styles. Sensory awareness of food and drink. Production of red, white and rosé wines as dictated by viticultural and vinification practices. Harmony of food and wine matching. Classification of wine styles. Food and diet problems. Food sustainability and farming methods

Learning Outcomes for module:

LO1: explain how eating and drinking habits and cultures have developed globally.
LO2: display a knowledge of food choice, cuisine styles and culinary practices.
LO3: develop a sensory appreciation of food and wine.
LO4: demonstrate a knowledge and understanding of the harmony of food and wine.
LO5: demonstrate a knowledge and understanding of wine styles.

Full Details of Teaching and Assessment
2022/3, Trimester 2, Face-to-Face, Edinburgh Napier University
VIEW FULL DETAILS
Occurrence: 001
Primary mode of delivery: Face-to-Face
Location of delivery: CRAIGLOCKHAR
Partner: Edinburgh Napier University
Member of staff responsible for delivering module: Gavin Urie
Module Organiser:


Learning, Teaching and Assessment (LTA) Approach:
The module is taught over weekly lectures and fortnightly tutorials which combine theory with practical wine tasting sessions.

Embedding of Employability/PDP/Scholarship Skills
3 key employability skills are embedded in the module.
A. Oral communication and discussion is encouraged during practical tasting sessions and consensus reached.
B. Reasoning skills – students are required to evaluate best choices during food and wine matching exercises.

Assessment (formative and summative)
Formative assessment occurs at the start of lectures with questions on the previous week’s material.
Summative assessment occurs in weeks 7 with an individual piece of coursework on food and drink harmony and 14 with an examination comprising of multi-choice and short response answers.

Research/Teaching/Linkage
Students are encouraged to research specific wines and menu items.
The module leader retains industry links as a wine educator. The design of the practical workshops fosters the exchange and discussion of the students’ knowledge and research findings.

Supporting Equality
All materials are available on Moodle, and any students not permitted to consume wine or certain food, based on ethical reasons, are given an alternative written assignment. Arrangements can be made to accommodate special needs as required.

Internationalisation
A range of examples of food and drink cultures and cuisine styles from throughout the world are discussed. International students are encouraged to provide relevant food and drink examples from their home country and draw upon their knowledge and experience.


Formative Assessment:
The provision of formative feedback is a key component of the LTA approach underpinning this module. Formative feedback opportunities are built into each tutorial where you will be encouraged to engage with and reflect upon module themes via a series of different learning tasks. These provide opportunities for the module tutor to help with your understanding and interpretation of module topics. This formative feedback is delivered in class time in response to student contributions both individually and collectively. Formative feedback arises via the discussion and analysis of tutorial questions, practical examples/cases and associated reflection on a range of learning tasks.

Summative Assessment:
.

Student Activity (Notional Equivalent Study Hours (NESH))
Mode of activityLearning & Teaching ActivityNESH (Study Hours)
Face To Face Lecture 12
Face To Face Tutorial 12
Face To Face Practical classes and workshops 2
Independent Learning Guided independent study 174
Total Study Hours200
Expected Total Study Hours for Module200


Assessment
Type of Assessment Weighting % LOs covered Week due Length in Hours/Words
Essay 40 3, 4, 5 7 HOURS= 0, WORDS= 2000
Centrally Time Tabled Examination 60 1, 2, 5 14/15 HOURS= 0, WORDS= 1.5
Component 1 subtotal: 40
Component 2 subtotal: 60
Module subtotal: 100

Indicative References and Reading List - URL:
The Study of Food, Wine and Gastronomy