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Syllabus:

Gastronomy - Gastronomy and Creative Cooking, 15 credits

The course is discontinued from 2024-11-25

Swedish name: Gastronomi - inriktning gastronomi och kreativ matlagning
This syllabus is valid: 2015-08-17 valid to 2017-01-01 (newer version of the syllabus exists)
Course code: 2MR058
Credit points: 15
Education level: First cycle
Main Field of Study and progress level: No main field: First cycle, has at least 60 credits in first-cycle course/s as entry requirements
Grading scale: Pass with distinction, Pass, Fail
Responsible department: Department of Food, Nutrition and Culinary Science
Established by: Director of Umeå School of Restaurant and Culinary Arts, 2015-06-02

Literature

Valid from: 2015 week 34

Developing hospitality properties and facilities
Ransley Josef, Ingram Hadyn
2. ed. : Oxford : Elsevier Butterworth-Heinemann : 2004 : xxv, 321 s. :
ISBN: 0-7506-5982-3
Mandatory
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Universal methods of design : 100 ways to research complex problems, develop innovative ideas, and design effective solutions
Martin Bella, Hanington Bruce M.
Beverly, MA : Rockport Publishers : 2012. : 207 p. :
ISBN: 9781592537563
Mandatory
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Klanten Robert
Create : eating, design and future food
Berlin : Gestalten : 2008 : 215, [1] s. :
ISBN: 9783899552317
Mandatory
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The perfect meal [electronic resource] : the multisensory science of food and dining
Spence Charles, Piqueras-Fiszman Betina
1 online resource. :
Access to the Wiley online version restricted; authentication may be required
ISBN: 9781118491003 (electronic bk.)
Mandatory
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Eksell J
Värdeskapande gästfrihet. Hur gästfrihet som värde ramas in, etableras och förhandlas i hotellbranschen
Lund University : 2013 :
Mandatory

Sunstein C.R
Social Norms and Social Roles.
Columbia Law Review : 1996 :
Mandatory