a. Critically review the role of Gastronomy in today’s society and develop and comprehensive understanding of the European Classical Sequence and how did this evolve in the last century in view of traditional and current trends in gastronomy;

b. Analyse the main components of Nouvelle Cuisine and critically discuss its core principles which contribute towards the modern gastronomy;

c. Classify and categorise the key factor which lead to good menu construction, taking into consideration the diversity of local and international gastronomy through different past cultures while developing a comprehensive understanding of the popular local Maltese dishes. 

a. Discuss the contribution of gastronomy toward the Hospitality industry and identify the key roles within this field; 

Indicative content: 

i. The definitions of gastronomy; 
ii. The roles of a Gastronome / Gastronomer;
iii. The interpretation of gastronomy today; 

b. Discuss the historical element of gastronomy, particularly with regard to the Mediterranean and European region and identify the various symbolisms which specific food is associated with;

Indicative content: 

i. Gastronomy in medieval Europe and nineteenth century France, England and
Germany; 

ii. Food and the notion that this goes beyond nutrition; 

iii. Symbolism of food and social distinctions; 

iv. The meaning of specific food; 

v. Basic components of food and non-food; 

c. Explain how different cultures relate to specific food and drink and their corresponding social constraints; 

Indicative content: 

a. Food choice in relation to social constraints; 

b. New non-alcoholic beverages; tea, coffee and chocolate.