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Course Description
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Course Name
French Gastronomy (B1)
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Host University
Institut Catholique de Paris
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Location
Paris, France
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Area of Study
Culinary Arts, French
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Language Level
Intermediate
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Recommended U.S. Semester Credits3
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Recommended U.S. Quarter Units4
Hours & Credits
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Overview
COURSE OBJECTIVES:
- Highlight the place of gastronomy in French culture and society.
- Establish links between the history of France, the history of French cuisine, prominent French chefs and diplomacy.
- Discover the gastronomic wealth and intangible heritage of France.COURSE REQUIREMENTS:
The analysis of authentic documents (engravings, period paintings, film and documentary excerpts) allows students to discover French culinary habits from the Middle Ages to the present.
-Students work in groups based on a document containing key events from each period in the history of French cuisine. This serves as the basis for the written evaluation.
- Field trips (museums, fairs, specialty stores) are linked to the them discussed or a particular culinary event.COURSE MATERIAL:
- Booklets provided by the instructor.
- Historical iconographic documents.
- Authentic documents (film excerpts, documentaries, TV programs, press articles, literary excerpts, etc.)
Course Disclaimer
Courses and course hours of instruction are subject to change.
Eligibility for courses may be subject to a placement exam and/or pre-requisites.