BACHELOR IN TOURISM AND HOSPITALITY MANAGEMENT

Transcription

1 BACHELOR N TOURSM AND HOSPTALTY MANAEMENT Academic Year TEACHN UDE AREA: ntensification track SUBJECT: astronomy PEROD: Semester 7 Lecturer: Dr. Begoña Caneda Ferrón begona.caneda@tsi.url.edu Publicación para el uso exclusivo de Turismo Santgnasi (ESADE, UniversitatRamonLlull). No se permite su reproducción total o parcial.

2 BACHELOR N TOURSM AND HOSPTALTY MANAEMENT AREA: ntensification track SUBJECT: astronomy CODE: OP7CARTS AREA:ntensification track ECTS CREDTS: 5 LANUAE: English LECTURER/S:BegoñaCaneda YEAR: 4th SEMESTER:7 1. Subject objectives: To recognise the complex relationship between human beings, nutrition, food, culture and religion so that students can apply this knowledge to the hospitality business. To understand how catering services should be organized in order to respect the culture, religion and needs of the client. 2. Competencies developed Type Name ndicators eneral 1. A commitment to ethics 1,,4 9. Sensitivity and intercultural awareness 1,6 Specific 10. Orientation towards others/the client 2 E 4. Understand the dynamics and evolution of tourism, its markets and segments. E8. Understand the most important initiatives related to cultural heritage and manage them. E 15. Be acquainted with the operational procedures of the restaurant/catering area. Basic B1. Be able to acquire, understand and structure knowledge 1,5,4 2,6 5,6,7 B2. Be able to apply knowledge 1,2 B. Be able to search for and manage information in order to solve problems, transmit reflective judgements and/or make 1,2 decisions.

3 . Content Week Block Theme Content 1 2 Food tourism ntroduction to the course. Food tourism. mportance of healthy eating in Hospitality. The nutrients in food: Fundamentals of carbohydrates, lipids, Nutrition for Hotel proteins, minerals and and Restaurant vitamins. Healthy diets. The Managers Mediterranean Diet Explanation of the course content, class activities and assignments. Concept and importance of food tourism. Reasons why the hospitality industry is leading consumer demand for healthier eating options. Characteristics and functions of the different nutrients provided by food Characteristics and planning of a healthy diet. The Mediterranean diet as a model of healthy diet. Characteristics of the diet and the countries in which is followed. mportance of food hygiene in catering services. nstructions of how to handle food in a safe and adequate way. HAPPC system. Personal hygiene 4 Health and safety in catering Food poisoning and hospitality. ntroduction and safety. to hygiene and food safety. Development and Food Safety Hazards and implementation of Contamination. HAPPC 5 safety programs Botanical Tour To learn about the vegetation of the area that for hospitality can be used in kitchen 6 Cooking classes 7 Culinary Trends New business models in hospitality in relation to food. Culinary trends 8 Cooking principles and techniques 9 History of cooking and gastronomy The basic cooking methods. Dry-heat cooking methods. Moist-heat cooking methods. ntroduction to food history Food choices and religion Food habits and cultural patterns Characteristics of the basic cooking techniques used in professional kitchens. New trends in the hospitality business. Special restaurants and catering services: celiac disease, vegetarian, organic, Km 0, allergyconcerned, slow-food, etc. What our ancestors ate:ancient reece, Rome and Egypt, Middle ages. Food and religion: Christianity, Judaism, slam, Hinduism, Buddhism. Food and social factors. Cultural development of food habits. Psychological influences 10 Development of a menu and Planning the menu of a gastronomic business cost sheets of food. and pricing of the dishes. 11 Cooking classes. 12 astronomic business plan Tour to El Born 1 Mercabarna tour 14 Student s oral of report 1 Presentations of an activity performed by the students

4 4. Learning activities and distribution of work load: Week 1 (16th Sep) 2 (2rd Sept) (0th Sept) 4 (7th Oct) 5 (14th Oct) 6 (21st Oct) 7 (28th Oct) 8 (4th Nov) 9 (11th Nov) n attendance (Theory and Practice) Teacher s and guest s and students H Supervised H ndependent H,5 Debate 1 Additional reading (reading 1 and 2) nformation search,5 Workgroups nformation search ndividual work. Additional reading (reading 5 chapter 1),5 Additional reading (reading 5, chapter 2,). roup work,5 Video forum nformation search 10 Additional reading (reading 4),5 Botanical Report writing Tour,5 Cooking roup work classes Report writing,5 nformation search ndividual work,5 Debate roup work 10,5 nformation search Additional reading (reading ). 10 (18th Nov),5 10 roup work 11 (25th,5 Cooking roup work Nov) classes Report writing 12 (2nd,5 astronomy Report writing 10 Dec) Tour: El Born 1 (9th,5 Tour: Report writing Dec) Mercabarna 14(16th Students,5 10 Dec) s 15 Christmas Christmas Exam study 8 Hours % 15% 52% %

5 5. Assessment activities Regular call Activity type / Ext. (words) Final portfolio 0- (part ):Restaurant business plan - astronomy module: menu creation, herbs and spices, food cost, margins and pricing, HACCP planning Delivery Percentage Assessed competencies 16th Dec 40% 1, 9, 10, B1,B2,E4 (part 2):Class activities and tour assignments - Menu correction - Portions of food - Original menu collection - Food and culture - Botanical tour - Cooking sessions - Born tour - Mercabarna tour 7 days after the activity 25% 1, 9, 10, B1,B2,E15 Exam tbc 5% B1, B2, E4, E8, E15 Assessment comments: To pass the course it is essential to obtain a minimum average of 4 and have submitted all assessment activities. Resit examination call Activity type / (part 1): Restaurant Ext. (words) Delivery 1 week before the Percentage Assessed competencies 40% 1, 9, 10, B1,B2,E4

6 business plan (same resit exam as regular call) Final portfolio 25% 1, 9, 10, (part 2):Class 7 days after B1,B2,E15 activities and tour assignments (same as regular call) / each the activity Exam tbc 5% 1, 9, 10, B1, B2, E4, E8, E15 Assessment comments: To pass the course it is essential to obtain a minimum average of 4 and have submitted all assessment activities. Repeating students without attendance: regular call Activity type / (part 1): Restaurant business plan (same as regular call) (part 2):Class activities and tour assignments (same as regular call) Ext. (words) / words each Delivery 1 week before the resit exam 7 days after the activity Percentage Assessed competencies 40% 1, 9, 10, B1,B2,E4 25% 1, 9, 10, B1,B2,E15 Exam tbc 5% 1, 9, 10, B1, B2, E4, E8, E15 Assessment comments: There will be three group tutorials. Dates: 2 rd September, 28 th October and 9 th December at 10:0 am (class 2.09) Repeating students without attendance: resit examination call Activity type / (part 1) : Restaurant business plan(same as regular call) (part 2):Class Ext. (words) Delivery 1 week before the resit exam 7 days after Percentage Assessed competencies 40% 1, 9, 10, B1,B2,E4 25% 1, 9, 10, B1,B2,E15

7 activities and tour assignments (same as regular call) / words each the activity Exam tbc 5% 1, 9, 10, B1, B2, E4, E8, E15 6. Compulsory readings Reading 1 Reading 2 World Tourism Organisation (2012) lobal Report on food Tourism. Madrid: AM Reports. Available online: pdf Nº pages 68 Hours 5 Anne-MetteHjalager and reg Richards (2002) Tourism and gastronomy.london: Routledge. Nº pages 71 Hours 8 Reading ReayTannahill (1989) Food in history.new York: Three rivers. Nº pages(reading 424 full book Hours 10 of some chapters) Reading aprox 100 pages Total Nº pages 29 Hours 2 Recommended readings Reading 4 Reading 5 Mortimore, S. and Wallace, C., (201) HACCP: A Practical Approach. rd ed. New York: Springer. Thompson J., Manore M. and Vaughan L.,(2012) The Science of Nutrition. 2 nd ed. Benjamin Cummings 7. Lecturer/s Begoña Caneda Ferrón, Lecturer TS begona.caneda@tsi.url.edu BegoñaCaneda has a bachelor degree in Biochemistry. After completing her Bachelor studies she moved to Nottingham (UK) to study for her PhD degree in Biochemistry. After finishing her PhD degree she joined the Neurobiology Research roup of the Medical School at the University of Barcelona as a postdoctoral research fellow

8 and she started studying a degree in Human Nutrition and Dietetics at Blanquerna- Universitat Ramon Llull. She has spent the last 10 years in the field of research and education in the fields of biochemistry, food science, nutrition and dietetics. At the same time she works at a Nutritional education and health marketing company as a Barcelona area coordinator.