Course Description

Course Name

French Gastronomy

Session: VPRS1322

Hours & Credits

42 Contact Hours

Prerequisites & Language 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.

High Beginning

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


1 / General objectives of the course:
Emphasizing the place of gastronomy in French culture and society
Establish links between the history of France and the history of French cuisine

2 / Pedagogical approach of the teacher
The analysis of authentic documents (tapestries, engravings, period paintings, excerpts from films, documentaries) allows students to discover the culinary habits of French people from the Middle Ages to the present day
- Students work in groups from a handout containing the highlights of each period in the history of French cooking. This work serves as a basis for the written evaluation.
- At the end of the course, students present (alone or as a group) the gastronomy of a French region of their choice
- Outings (museums, trade fairs, specialty shops) are linked to the theme or to a particular culinary event
- Traditional recipes at each course

3 / Supporting materials
A handout provided by the teacher
Historical iconographic documents
Authentic documents (films, documentaries, television programs)

4 / Bibliographical references summary
Many culinary sites, some cooking magazines, some gastronomic guides

5 / Evaluation:
2 table knowledge checks
1 presentation note on a region
1 review
Participation note: Attendance, initiative, responsiveness, relevance of interventions
Each note takes into account knowledge and expression in French.
Attendance at table controls is mandatory to obtain the certificate.

6 / Attendance, punctuality
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.
It is up to you to learn about the Moodle platform to review the courses:


Theme session
1 Presentation of the course
Knowledge Quiz
The French and gastronomy / Table practices
2 Lexicon of taste / Week of taste
A gastronomic year
Presentation Planning
3 Glossary of Cooking and Recipes
Elaboration of a recipe
4 The Middle Ages - Bread - Visit to a bakery
Start of presentations on French regions
5 La Renaissance - The pastry shop
6 Louis XIV - "The Champagne"
7 The Revolution - "Coffee"
8 The nineteenth century - Cookbooks - Conservation
9 The 20th century - Gastronomic guides - The new kitchen - La Slowfood -
10 The 21st century - Molecular cuisine - "amap" - Hives - Foodtrucks -
11 "Cheeses and wines" - Visit of the cellars of the Louvre
12 TEST 2 - the traditions of Christmas and St Sylvestre
13 The great leaders (Bocuse, Brasier, Darroze etc ...)
End of presentations on French regions
14 "Chocolate" folder - Chocolate Museum exits
15 The Paris of gastronomy

Depending on the events related to the gastronomy, the schedule of the meetings may be modified.

*Course content subject to change