Course Description

Course Name

Tourism and Gastronomy

Session: VPRS1221

Hours & Credits

36 Contact Hours

Prerequisites & Language Level

Note: A placement exam will be required when you arrive on site.

High Intermediate

  • Prior to enrolling in courses at this language level, students must have completed or tested out of a minimum of three semesters (or five quarters) at the college level.

Intermediate

  • Prior to enrolling in courses at this language level, students must have completed or tested out of a minimum of two semesters (or three quarters) at the college level.

Low Intermediate

  • Prior to enrolling in courses at this language level, students must have completed or tested out of a minimum of two semesters (or three quarters) at the college level.

Overview

1 / General objectives of the course:

  • Acquire cultural and lexical knowledge on gastronomy, wine and tableware in France
  • Exploring the region's gastronomic and wine-producing riches
  • Visit tourist and gastronomic Paris
  • Study the essential products of French food.
  • Express their opinion on societal issues concerning food and its evolution.


2 / Pedagogical approach of the teacher

Thanks to a variety of authentic documents written, sound or video but also to the on-site exploration of the French and Parisian gastronomic heritage, students are invited to discover the history of French gastronomy and tableware, regional specialties And some areas of excellence in French gastronomy: bakery, pastry, cheeses and wines.


3 / Supporting materials

Dossiers on each topic
Rue Mouffetard, French food and catering, Tiziana CIGNATTA, Editions CIDEB,
ISBN 978 88 530 0574 8 (to be consulted but not to be purchased).


4 / Bibliographical references summary

Hôtellerie-restauration.com, S. Corbeau, Ch. Dubois, J. Penfornis, 2nd Edition CLE International (2013),
History of cooking and cooks at Editions Lanore,
Gastronomic geography of France at Editions Lanore.
Sites: technoresto.org; Marmiton.org; Restaurant.michelin.fr; Lafourchette.com; canalacademie.fr


5 / Evaluation:

 Three production notes:
Note 1: A final control note
Note 2: a continuous assessment note (lexical activities, written understandings, visit report ...)
Note 3: an oral presentation in group on the gastronomy of a region
Participation note 4: Attendance, initiative, responsiveness, relevance of interventions


6 / Attendance, punctuality: maximum number of unjustified absences: 3

Beyond that, neither the Certificate of Attendance nor the Certificate of Results can be awarded.
In case of absence or delay, notify the teacher and the secretariat. Provide proof upon return to class.

Theme/session
1. History of French Gastronomy: The major stages in the history of French gastronomy from the Middle Ages to the 18th century.
2. History of French gastronomy: The major stages in the history of French gastronomy from the 18th century to the present day.
The cultures in the plate: globalization of tastes but also valorization of the terroir.
3. Menus and recipes: The rules of composition, presentation and writing from yesterday to today.
Are labels a quality mark?
4. Excursion Gourmande in the 5th and 6th arrondissements guided by a guide speaker specialized in gastronomy (Muguet Becharat).
5. A product in the spotlight: bread. Its history, its manufacture, its varieties and its place in the French gastronomy and in the food of the French. Tasting.
6. Tourism and regional gastronomy: presentation of 2 regional cuisines followed by a tasting
Study of a product: meat (consumption, cutting, butchers and meat restaurants).
7. France of cheeses: history, production, regional diversity, service and tasting.
8. Tourism and regional gastronomy: presentation of 2 regional cuisines followed by a tasting
Study of a product: fish (consumption, sustainable fishing, recipes and restaurants)
9. Wine (historical, wine regions, rules of tasting) and services (food and wine pairing). Tasting and presentation of the wines chosen by the students.
 Salon des Vignerons Independants Paris Porte de Versailles to visit before the course.
10. Guided tour of the Musée du Chocolat with speaker, Choco-Story, 28 Boulevard Bonne Nouvelle, Metro: Bonne Nouvelle. History of chocolate and manufacturing.
11. Tourism and regional gastronomy: presentation of 2 regional cuisines followed by a tasting
Study of a product: seafood and especially oysters.
12. Restoration in France: its history, its organization, the classification of restaurants in France, guides, great chefs and recent developments.
Festivals and traditions in France: the calendar imposes its recipes Christmas and Epiphany
13. Meals and conviviality: Historical, the traditional French meal classified as an Intangible World Heritage by UNESCO: an element of conviviality, rules of service in the dining room and savoir-vivre.
14. Visit of the Caves du Louvre in the 1st arrondissement. History of the place, culture of the vine, sensory activities around the wine. Wine tasting with sommelier.
15. The pastry shop: a domain of excellence in French gastronomy

*Course content subject to change