Enogastronomy
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Course informations
| Study program level |
Undergraduate |
| Study program |
Management |
| Study program direction |
Management of rural tourism |
| Course year |
2. |
| Course semester |
III |
| Course status |
Core |
| ECTS |
6 |
| Lectures (h) |
30 |
| Excercises (h) |
30 |
| Seminars (h) |
- |
Course objectives
- Determine and comment on the specifics of traditional gastronomy of Croatia and propose new tourist experiences based on traditional gastronomy and enology
- Identify and apply different ways of serving in the catering industry.
- Evaluate the organoleptic properties of wine, evaluate the certain pairings of dishes and wines, and present and serve wine according to the rules of the profession
Course outcomes
Name of the learning outcomes set: The basics of gastronomy
Level: 6
- Understand the basic elements of cooking.
- Create expenditure norms for consumables.
- Identify and apply different ways of eating meals.
- Compare the specificities of the gastronomy of the world's largest cuisines.
- Establish and comment on the specifics of Croatia's traditional gastronomy and its inclusion in the tourist offer.
- Create maps of dishes with a characteristics of individual Croatian regions.
- Recommend new tourist experiences based on gastronomy.
Name of the learning outcomes set: The basics of the restaurant industry
Level: 5
- Determine the role of hospitality service as a quality element of catering service.
- Apply the principles of culture of serving food, beverages and drinks.
- Know table setting for different types of meals in the catering industry.
- Identify and apply different ways of serving in catering.
Name of the learning outcomes set: The basics of enology
Level: 6
- Establish the basics of enology.
- Distinguish wines according to geographical origin.
- Evaluate organoleptic properties of wine.
- Assess the relationship of certain meals and wines.
- Present and serve wine according to the rules of the profession.
- Create a wine list
Course content
The Basics of gastronomy, features of major world cuisines, gastronomic trends of the future, basic features of Croatian national gastronomy, influence of gastronomy of neighboring countries on Croatian national cuisine, technological procedures for catering for provisions, Main Meals in Catering, Norms of provision expenditure, Meal offers, regions, Characteristic dishes of continental cuisine, Characteristic dishes of coastal cuisine, Catering for barbecues, Role of proper serving, Methods of serving according to business systems, Basics of enology, Wine description, analysis and organoleptic evaluation of wines, Basics of Croatian wine culture, Wine law and regulations, and the division of wine, the basic procedures of wine production, the preservation and control of wines, the most famous wine regions in the world and their characteristic wines, serving of wine, brandy and liqueur, The harmony of food and wine, Wine list
