International Gastronomy

The development of gastronomy modules on many hospitality and management courses has reflected the move away from traditional Anglo-French-Italian restaurant menus. This text aims to familiarize the student with more unusual cookery methods and foods.

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Today's catering student, chef and manager require a far greater knowledge of international food and beverages than has been hitherto the case in order to cater for an ever discerning, adventurous and knowledgeable clientele. The development of gastronomy modules on many hospitality and management courses has reflected this move from focusing on traditional Anglo-French-Italian menus to the study of wider international cuisines.