Higher National Certificate/Diploma in

Hospitality Management
Student Name/ID Jonathan Makee
Number CA-20A-1513-HND
Unit Number and Title 10 International Gastronomy
Academic Year 1ST YEAR 2ND SEMESTER
Unit Tutor EMMANUELA SAFARI
Assignment Title Gastronomic delight competition
Issue Date
Submission Date
IV Name & Date

Submission Format
Submission is in the form of a 10-minute individual pitch (or equivalent) with five minutes
allocated for questions. The presentation should include a menu plan for the gastronomic
experience.
The presentation slides and speaker notes should be submitted as one copy. In preparing
the presentation in the relevant software, you are required to make effective use of
headings, paragraphs and subsections as appropriate. Research should be referenced
using the Harvard referencing system. Please also provide a bibliography using the
Harvard referencing system. The recommended length is 1000–1500 words, including
speaker notes, although you will not be penalised for exceeding 1500 words.

Unit Learning Outcomes

LO1 Explore current international gastronomic trends and developments
LO2 Create and develop a gastronomic experience
Assignment Brief and Guidance

Scenario and Activity:

A local restaurant that has recently been modernised wants to introduce a series of
international themed gourmet nights which they hope will attract more customers and
improve profitability, showcasing these as ‘Gastronomic Delights’. For the first of these
events the restaurant is holding a competition to devise the menu for the evening and is
inviting the winner to work alongside the restaurant’s brigade of chefs to produce a
selection of dishes from the menu.

You see this as a unique opportunity to demonstrate your knowledge and skills and
promote yourself to prospective employers.

To enter the competition you are required to investigate current international

gastronomic practices, considering how different cultures have influenced these trends.

Drawing on this, and on further research into one selected country, you then plan a
detailed, profitable four-course menu for a gourmet night and present how you would
deliver the gastronomic meal experience, analysing the influence of local cultures and
commodities and cooking styles on both your chosen menu and the gastronomic theme.

Your chosen gastronomic experience is to be pitched to the restaurant owner. The pitch
presentation will include the following:
 An introduction to the concept of international gastronomy
 An exploration of current international trends and developments in contemporary
gastronomy
 Analysis of the influence that different cultures have had upon current trends
 Insight into the food and culture of a chosen country, including specific details on
the flavours, commodities and cooking styles
 A profitable menu plan that reflects the food and culture of the chosen country,
with justification of chosen dishes and ingredients
 An analysis of the influence that local culture and commodities have on menu
planning in gastronomy, justifying your selection of dishes including comments on
the flavour combinations selected
 A plan of how the themed gastronomic experience would be delivered, including
details of design, décor and staff presentation that would exceed the customer
expectations.
 Include a HACCP plan within your plan on how to conduct the kitchen.
Submission Format
Submission is in the form of a video that shows the process of preparing the dishes in
your four course menu and photos of the completed dish of each course.
The video should also highlight the use of right equipment, showcase professionalism and
observation of hygiene and safety practices.
A collection of data, both written and oral from different guests should also be submitted
and evaluation sheets produced.

Unit Learning Outcomes

LO3 Apply food preparation and cooking skills to produce gastronomic dishes in a safe
and hygienic manner
LO4 Evaluate the quality of gastronomic dishes making recommendations for
improvement

Assignment Brief and Guidance

Scenario and Activity:

You have qualified to enter the competition as your plan and pitch has impressed the
restaurant owner.
You have been chosen to join the brigade of the chefs in preparing the dishes in the menu
on the opening night. It is now time to show your range of cooking skills in a safe and
hygienic manner whilst still delivering quality in the right time and temperature.

Prior to this, you should be able to organize with the service team on the décor you
envisioned in your pitch and make sure that they are able to deliver your vision. (Create
an ambience that embodies the culture of your themed night).
You are now required to prepare the dishes in your four course menu for the restaurant
opening night.
You have an opportunity to secure a job within this premise but for that to happen, you
have to be analysed on the following:
 Efficient planning and utilisation of time
 Different cooking methods and processes
 Professional conduct and attitude
 The use of safety and hygiene practice
Upon completing this, you are to collect data from the guests in form of both oral and
written feedback and from this, evaluate your dishes and make a recommendation for any
areas that would need improvement.

Learning Outcomes and Assessment Criteria

Pass Merit Distinction
LO1 Explore current international gastronomic trends and
developments
P1 Examine international M1 Assess the influence D1 Analyze the influence
trends and developments in of different cultures on that local culture and
contemporary gastronomy current trends in commodities have upon
gastronomy creating and developing a
LO2 Create and develop a gastronomic experience memorable gastronomic
experience for a selected
P2 Investigate the flavours, M2 Construct a profitable
country that exceeds
commodities and cooking and detailed menu that
customer expectations
styles of a selected country justifies the selection of
appropriate dishes,
ingredients and flavour
P3 Plan a profitable menu in
combinations selected for
accordance with business
a gastronomic experience
objectives to reflect the food
and culture of a selected
country M3 Create and deliver an
immersive gastronomic
experience that
P4 Create and deliver a
embodies the food and
gastronomic experience that
reflects the food and culture of culture of a selected
country to meet
a selected country
customer expectations
LO3 Apply food preparation and cooking skills to produce
gastronomic dishes in a safe and hygienic manner LO3 LO4
P5 Prepare food for a range of M4 Demonstrate the D2 Critique the production
gastronomic dishes that are effective application of a of gastronomic dishes using
appropriate to meet different range of culinary skills in feedback in order to make
customer requirements the preparation, cooking informed recommendations
and presentation of for improvement
P6 Apply different cooking
gastronomic dishes
methods and processes to
produce a range of
gastronomic dishes in a safe
and hygienic manner
LO4 Evaluate the quality of gastronomic dishes making
recommendations for improvement
P7 Evaluate the quality of
gastronomic dishes using a M5 Review feedback to
range of techniques
P8 Make recommendations for
improvements based on
collated feedback using a
range of techniques
make realistic
recommendations for
improvement to a range
of gastronomic dishes
 Gastronomy
It is the study of the relationship between food and culture, the art of preparing and serving rich or
delicate and appetizing food, the cooking styles of particular regions, and the science of good eating.
Gastronomy involves the discovery, taste, experience, research, knowledge and to compiel
information about food preparation and the sensory qualities of human nutrition as a whole. The
biological and chemical basis of cooking has become known as molecular gastronomy, while
gastronomy covers a much broader, interdisciplinary ground.
The 17th century, called the Great Century, was fundamental to the history of gastronomy.
The reign of Louis XIII (1610 to 1643) was marked by a kind of culinary eclipse after the splendors of
the Renaissance, it is under the reign of Louis XIV, Sun King (1643 to 1715), that French gastronomy
lives its greatest splendor. This period will set the rules for what “good taste” in food will be. This
good taste will quickly permeate the kitchens of other European monarchies.There was an uprising,
the results of the popular uprising included the storming of the Bastille, a medieval fortress and
prison in Paris, on July 14, 1789, and the eventual beheading of King Louis XVI and Marie Antoinette
by the guillotine. The birth of the Republic of France laid the foundation for the modern restaurant
to flourish
After the French Revolution, Marie-Antoine Careme continued the notion of haute cuisine with an
emphasis on mother sauces. According to The Guardian, Careme was known both for his rich meals
and the elaborate centerpieces he created. Many consider Careme the founder of contemporary
French gastronomy, and, like La Varenne, he served as a private chef for the wealthy. Careme
produced hundreds of sauces throughout his career, and continued to focus on food as an art form.
Careme’s work set the stage for Auguste Escoffier, who not only modernized the culinary concepts
of his predecessors, but also contributed to kitchen efficiency. To create haute cuisine on a larger
scale, Escoffier developed a brigade system in the kitchen, in which five stations are used to fulfill
different cooking tasks. Escoffier was the house chef in several legendary high-end hotels,
specifically in London, essentially becoming the personal cook for noblemen in the city.
There was a French lawyer and politician, who, as the author of The Physiology of Taste (Physiologie
du Goût), gained fame as an epicure and gastronome: "Grimod and Brillat-Savarin. Between them,
two writers effectively founded the whole genre of the gastronomic essay.
“Tell me what you eat, and I will tell you what you are."
Brillat-Savarin

1. Trends in international gastronomy

Gastronomy trends is the widespread changes in food preparation.
Example of trends in international gastronomy
Fermented foods
Fermented foods are becoming a bigger trend thanks to their unique flavor, the uptick in Asian
cuisines, and their health benefits. Fermentation in food processing is the conversion of
carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria or both under
anaerobic conditions. That’s just a fancy way of saying letting vegetables steep until their sugars and
carbs transition into bacteria-boosting agents. Fermented foods are not just pickles and beer, they
include all types of vegetables, teas, and yogurts. Looking at the menu penetration for Greek yogurt
and pickled vegetables we see triple digit growth over the past four years, with the highest growth in
the fine dining sector.
 Sustainable eating
Sustainable gastronomy is the process of cookery that focuses on the ingredients’ source, how food
is grown, and the means by which it gets to the market, and eventually, to the plates of consumers.
It is about choosing food that is both healthy to the environment and our bodies, a crucial aspect of
sustainable gastronomy. Sustainable dining out, and eating at home of course, is one way to reduce
wastefulness of natural resources, both contributing to the protection of the environment and
encouraging healthier eating habits.Many people are refocusing their approach to food and
rethinking what they buy, hence contributing to more sustainable food production and
consumption.
Ways of achieving sustainability
 -Designing a sustainable menu
 -Serving up- customize serving portions
 -Sourcing your food from a local supplier
 Recycling of waste
 Equipping your establishment with sustainable machines
 Fast food gourmet
Fast food is a gastronomic concept who’s the basic concept is the rapid preparation and
consumption of food. For years, the concept has been linked to food restaurants known as “junk
food”: hamburgers, hot dogs, pizza, fried chicken, among others.However, as a counterbalance to
this trend fast food options based on healthy recipes are growing, as a varied offer of salads.Another
of the basic characteristics shared by fast food restaurants is the lack of table service.There is a staff
that takes care of the reception and delivery bar, cleaning and customer service, but there is no
table service. That is to say, diners pick up their order at the bar and sit wherever they want.
 Traditional cuisine comeback
The tendency in gastronomy is to give value to our traditional foods and cherish them to the fullest.
Local and Traditional food is attracting chefs attention, governments agendas and consumers whom
appreciate food all around the world. A traditional product should also be easily obtained in the area
and time of year in which it is produced because it is made with natural resources available in a
particular place.
2.Food culture in gastronomy
Food Culture can be defined as the attitudes, beliefs and practices that surround the production and
consumption of food. Food Culture incorporates our ethnicity, cultural heritage and provides a
mechanism of communication with others both externally and within our families and communities.

CUISINES WITH GREATEST INFLUENCE ON WORLD Of gastronomy

A plate of food can offer insight to the culture and local customs of its origin.
o Chinese cuisine
Chinese culture is a rich and varied blend of traditional Chinese culture, communist influences as
well as international modern and post-modern influences.
Chinese food is the huge amount of ingredients that people can choose from. Chinese people are
very good at trying different ingredients and new flavours.
People in China are consuming food that is cooked out of the home. In Shanghai, more people have
started to eat out during the last decade, and there are more international food options to enjoy –
young people love to have Japanese sushi, Korean barbeque, or Italian pizza.

o Japanese cuisine
Food is an important part of Japanese culture. Japanese people have a notable worldwide reputation
for being very passionate about their food. Japanese culture is extremely unique, there is a deep-
rooted culture of paying attention to detail and doing things to perfection.They admire skill and
quality. Japanese cuisine put a lot attention on the presentation. In traditional Japanese cuisine,
visual presentation is as much a part of the dining experience as the taste of the food itself, so
beauty is always an essential ingredient in any Japanese meal. Presentation is an art form and great
attention is paid to everything, from the arrangement of the food and garnishes to the dishes in
which each component of the meal is served.
o Italian cuisine
Italian cuisine is a Mediterranean cuisine. Significant changes occured with the colonization of the
Americans and theintroduction of potatoes tomatoes, capsicums, maize and sugar beet. Italian
cuisine offers an abundance of taste and is one of the most popular and copied in the world. It
influenced several cuisine around the world. Italian cooks relay chiefly on the quality of the
ingredients rather than an elaborate preparation. Italian flawless and exemplary product found in
the Italian tradition and heritage focus on historic and long established production process, Exclusive
machineries, Long maturing and aging techniques.
o French cuisine
French cuisine is richly known for its gastronomic tradition. In France wine is widely used as a perfect
companion of gastronomy. It highlights the dishes and awakens the taste buds. French gastronomy
consists of service Ala Francaise, It begins with an aperitif and ends with our digestif. Between these
two beverages are at least four courses, an appetizer, fish and or meat course and a dessert. This
man is widely used in a five star hotel currently.
o American gastronomy
American cuisine is of western origin but has been influenced by indigenous American Indians,
Africans Americans, Asians, Pacific Islanders, Italians and French. The influence of ethnicity cuisines
make American cuisine diverse. Food such as Hot dogs, hamburgers, beef steak, cherry pie, Coca
Cola, milkshakes, Fried chicken, pizza, pasta, tacos, burritos. Thus introduction of fast food.American
chefs have been influential both in their food industry and popular culture. American cooking has
been exported around the world example McDonald’s
Japanese food culture
The traditional cuisine of Japan (Japanese: washoku) is based on rice with miso soup and other
dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled
vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw
as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart
from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes
such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Japanese cuisine is based
on combining the staple food, which is steamed white rice or gohan, with one or more okazu, "main"
or "side" dishes. This may be accompanied by a clear or miso soup and tsukemono (pickles). The
phrase ichijū-sansai, ("one soup, three sides") refers to the makeup of a typical meal served but has
roots in classic kaiseki, honzen, and yūshoku cuisine. The term is also used to describe the first
course served in standard kaiseki cuisine nowadays. Rice is a staple in Japanese cuisine. Wheat and
soybeans were introduced shortly after rice. All three act as staple foods in Japanese cuisine today. A
characteristic of traditional Japanese food is the sparing use of red meat, oils and fats, and dairy
products. Use of ingredients such as soy sauce, miso, and umeboshi tends to result in dishes with
high salt content, though there are low-sodium versions of these available. Different cooking
techniques are applied to each of the three okazu; they may be raw
(sashimi), grilled, simmered (sometimes called boiled), steamed, deep-fried, vinegared, or dressed.
References
Inline citations
Oxford Dictionary.
Gillespie, Cailein; Cousins, John (23 May 2012). European Gastronomy into the 21st Century.
Routledge. p. 4. ISBN 978-1-136-40493-1.
Cun, Crystal (13 May 2011). "What the Hell Is Gastronomy, Anyway?". Adventures of an
Omnomnomnivore in NYC. self-published. Retrieved 7 August 2020.
Oxford English Dictionary, s.v.
Ory, Pascal (1996). Realms of Memory: Tradition. Columbia University Press. pp. 445–448.
Joseph Berchoux, La gastronomie, pöeme, 4th edition, Paris, 1805 full text
Béa Aaronson, "La Civilisation du goût: Savoir et saveur à la table de Louis XIV", in Civilization in
French and Francophone Literature, French Literature Series 33 (2006), p. 88
Brillat-Savarin (2004).
Montagné, Prosper (1988) [1938]. Harvey Lang, Jennifer (ed.). Larousse gastronomique (2nd English
("New American") ed.). New York: Crown. The translation of the Brillat-Savarin quotation is from this
work.
Apicius (2009).
Yuan (2017).
General references

This article includes a list of general references, but it remains largely unverified because it lacks
sufficient corresponding inline citations. Please help to improve this article by introducing more
precise citations. (August 2020) (Learn how and when to remove this template message)
Schlosburg, Avi (6 June 2011). "What Is Gastronomy?". Gastronomy Blog. Metropolitan College,
Boston University. Retrieved 7 August 2020.
Stengel, Kilien (2012). Traité de la gastronomie: Patrimoine et culture (in French). Sang de la Terre.
Garfield, Leanna (12 February 2016). "Chemistry is bringing chefs 'a new revolution of cooking' —
here's what the food of tomorrow looks like". Business Insider.
Jez, Mojca (24 September 2015). "Molecular Gastronomy: The Food Science". Splice. BioSistemika
LLC. Retrieved 7 August 2020.
External links
Apicius, Marcus Gavius (2009) [1st–5th C.]. Starr, Frederick (ed.). De re Coquinaria [Cookery and
Dining in Imperial Rome]. Translated by Vehling, Joseph Dommers. Project Gutenberg. Retrieved 7
August 2020. English translation; several formats available.
Yuan, Mei (2017) [1792]. "隨園食單" [Way of the Eating]. Translated by Chen, Sean Jy-Shyang.
English translation with original Chinese, in website form with commentaries. Also published in
hardback as Recipes from the Garden of Contentment (2018) and trade paperback as The Way of
Eating (2019), by the same translator.
Brillat-Savarin, Jean Anthelme (2004) [1825]. Harris, Steve; Franks, Charles (eds.). The Physiology of
Taste: Or Meditations on Transcendental Gastronomy. Translated by Robinson, Fayette (10th ed.).
Project Gutenberg. Retrieved 7 August 2020. English translation; several formats available.
Gastronomy Books Digital Collection in the Rare Book and Special Collections Division of the US
Library of Congress