Course Information Undergraduate prospectus

Food: Production and Consumption

Course summary

Course code: CATE1172
Level: 4
Credits: 15
School: Business Faculty
Department: Marketing, Events and Tourism
Course Coordinator(s): Maria Gebbels

Specification

Pre and co requisites

None

Aims

The aim of this course is to equip students with knowledge and an understanding of the various dimensions of food and its fundamental role within the hospitality industry. The course will enable students to engage, review and explain key contemporary aspects related to food production and consumption, and its relationship with society and culture.
The course provides a theoretical and practical understanding of food and the many roles it plays in the various sub-sectors of the hospitality industry.

Learning outcomes

On successful completion of this course a student will be able to:

1 Develop an awareness of the relationship between different dimensions of food in the hospitality industry.
2 Review the debates and discourses on food and its interrelationships with society and culture.
3 Explore the role food plays in influencing people’s behaviour with reference to global socio-economic trends.

Indicative content

Introduction to food studies: origins and definitions.
Exploration and discussion of present attitudes and preconceptions of food in society (also in respect of different cultural and religious factors).
Introduction to morality and ethics of food.
The importance of food in different sectors of the hospitality industry, with a purpose to broaden students’ knowledge of this vibrant and diverse industry.
Production and sale of food.
Consumer decision-making processes when purchasing food.

Teaching and learning activity

This course will include formal lectures that will outline key concepts and theories related to food, food production and consumption, as well as its interrelations with society and culture. Lectures will be supported with tutorials, where students will apply their understanding critically to practical case studies and engage in group discussions. Students will be asked to share their food knowledge in relation to their home countries and reflect on the role of food in their cultures. Student peer-to-peer learning will be encouraged through the use of online (Moodle) discussion boards. Student-led activities (e.g. practical involvement with the Greenwich Market) will be a key part of this course. This will be reinforced through the course’s assessment strategy.

Assessment

Method of assessment: Poster Board.
Outcomes assessed: 1,2,3
Grading Mode: %
Weighting: 100%
Pass Mark: 40
Word Length: 2,500
Outline Details: Students will create a poster board about one of the food trends in the hospitality industry, highlighting its direct links to wider cultural and social norms/ trends, which will be fully referenced and supported by the formative assessment.

Nature of FORMATIVE assessment supporting student learning: Annotated bibliography.