Master of Gastronomy

Program Overview

The Master of Gastronomy at AUT City Campus is a 1.5-year program that provides a comprehensive understanding of gastronomy's principles and history. It equips students with critical thinking, communication, and innovation skills through a multidisciplinary approach drawing on history, sociology, anthropology, economics, and nutrition. Graduates are prepared for careers in various gastronomy-related fields, including food writing, consulting, education, product development, and policy analysis.

Program Outline

Degree Overview:

Overview:

The Master of Gastronomy is an exciting 1½-year program offered at the AUT City Campus. The program provides students with a comprehensive understanding of the principles and history of gastronomy, enabling them to advance their knowledge and create new knowledge in the field. Graduates of the program will be equipped with the skills to critically evaluate information, communicate effectively, and develop innovative ideas.

Objectives:

• To provide students with a comprehensive understanding of the principles and history of gastronomy
• To develop students' critical thinking and analytical skills
• To enhance students' communication and presentation skills
• To foster students' creativity and innovation
• To prepare students for a successful career in the field of gastronomy

Program Description:

The Master of Gastronomy is a multidisciplinary program that draws on a range of disciplines, including history, sociology, anthropology, economics, and nutrition. The program is designed to provide students with a comprehensive understanding of the role of food in society, as well as the impact of food on our health, environment, and culture.

Outline:

Content:

The Master of Gastronomy program covers a wide range of topics, including:

• The history of food and cuisine
• The sociology of food
• The anthropology of food
• The economics of food
• The nutrition of food
• The role of food in culture
• The impact of food on the environment

Structure:

The Master of Gastronomy program consists of 180 points, which can be completed in 1.5 years of full-time study or part-time equivalent. The program is divided into two parts:

• Part 1: Coursework (120 points)
• Part 2: Dissertation (60 points)

Course Schedule:

The Master of Gastronomy program is offered on a semester basis. The following is a sample course schedule:

• Semester 1: GAST805 Signs, Symbols and Ritual: Unveiling the Language of Culinary Expression, GAST807 Politics, Power and Food, CLSY810 Qualitative Research Methods, GAST801 Principles of Gastronomy
• Semester 2: GAST808 Global Beverages, GAST809 Gastronomy, Culture and Global Cuisines, GAST810 Food Perspectives: Nutrition, Wellbeing & Gastronomy, GAST811 Nourishing Connections: Workplace Internship Project
• Semester 3: GAST812 Exploring the food of Aotearoa and the South Pacific, GAST997 Dissertation

Individual Modules:

• GAST805 Signs, Symbols and Ritual: Unveiling the Language of Culinary Expression (15 points): This module explores the role of signs, symbols, and rituals in the culinary experience.
Students will learn how to analyze and interpret the meaning of food in different cultures.
• GAST807 Politics, Power and Food (15 points): This module examines the relationship between food and politics.
Students will learn how food is used to control and influence people, and how it can be used as a tool for social change.
• GAST808 Global Beverages (15 points): This module explores the history, culture, and production of beverages from around the world.
Students will learn about the different types of beverages, how they are made, and how they are consumed.
• GAST809 Gastronomy, Culture and Global Cuisines (15 points): This module explores the relationship between gastronomy and culture.
Students will learn about the different ways that food is used to express culture, and how it can be used to bridge cultural divides.
• GAST810 Food Perspectives: Nutrition, Wellbeing & Gastronomy (15 points): This module explores the relationship between food and nutrition.
Students will learn about the different nutrients found in food, and how they can be used to promote health and well-being.
• GAST811 Nourishing Connections: Workplace Internship Project (30 points): This module provides students with the opportunity to gain practical experience in the field of gastronomy.
Students will work on a project with a host organization, and will be supervised by a faculty member.
• GAST812 Exploring the food of Aotearoa and the South Pacific (15 points): This module explores the food of Aotearoa and the South Pacific.
Students will learn about the different ingredients, dishes, and traditions of the region.
• CLSY810 Qualitative Research Methods (15 points): This module provides students with the skills to conduct qualitative research.
Students will learn how to design and implement research projects, and how to analyze and interpret data.
• GAST801 Principles of Gastronomy (30 points): This module provides students with a foundation in the principles of gastronomy.
Students will learn about the different elements of food, and how they can be used to create delicious and nutritious meals.
• GAST997 Dissertation (60 points): The dissertation is a major research project that allows students to demonstrate their knowledge and skills in the field of gastronomy.
Students will work with a faculty supervisor to develop a research topic, conduct research, and write a dissertation.
• Starts 2025.
Course places are limited. Entry is by application and approval of the program leader.

Assessment:

The Master of Gastronomy program is assessed using a variety of methods, including:

• Assignments
• Presentations
• Exams
• Research projects
• Dissertations
The assessment criteria for each course will be provided in the course outline.

Teaching:

The Master of Gastronomy program is taught by a team of experienced and passionate lecturers with extensive academic and industry experience. The program is delivered using a variety of teaching methods, including:

• Lectures
• Tutorials
• Workshops
• Field trips
• Guest lectures
The program also makes use of a variety of learning technologies, including:
• Online learning platforms
• Virtual reality simulations
• Augmented reality experiences

Careers:

Graduates of the Master of Gastronomy program will be prepared for a successful career in the field of gastronomy. Graduates will have the skills and knowledge to work in a variety of roles, including:

• Food writer
• Food historian
• Food consultant
• Food educator
• Food product developer
• Food marketer
• Food policy analyst
• Food activist

Tuition Fees and Payment Information:

Domestic

$10,606 - $11,080 (for 120 points) ($9,460 - $9,934 tuition fees + $1146 student services levy)

International

$37,646 (for 120 points) ($36,500 tuition fees + $1146 student services levy)