Gastronomy
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Master of Management
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Master of Management
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Bachelor of Business (Sports Management)
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Julie Williams
Bachelor of Business (Fashion and Global Brand Management)
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Michaela Mayes
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Alana Williams
Bachelor of Business (Accounting)
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Juliette Wilson
Bachelor of Business (Marketing)
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Calum McKnight
Bachelor of Business (Marketing)
“Very quickly, ICMS gave me a circle of friends who are pretty driven – but who also like to have fun – and when I see where they are now it’s pretty exciting and it drives me further.”
Ewan Metcalfe
Bachelor of Business (Sports Management)
"Through being at this college and the geographical location, it always reminded me to stay grounded, keep working hard to further improve my life and stay happy".
This subject is available under ICMS undergraduate degrees, please click the button below to find an undergraduate course for you.
Subject Code:
HOS203A/HOS203B
Note: Both A and B code subject versions are displayed as they are approved equivalent in content, assessments and learning outcomes. As ICMS courses are reaccredited, the subject is updated to a B-code suffix. Students studying a Bachelor of Business, Bachelor of Business (Sports Management), Bachelor of Business (Entrepreneurship and Innovation), Bachelor of Business (Marketing), Bachelor of Business (International Tourism), Bachelor of Hospitality Management, and Bachelor of Event Management will be enrolled in B-code subjects in 2027. Students enrolled in all other courses at ICMS will complete the equivalent A-code subject. This arrangement applies to the nested diploma qualifications of these courses also.
Subject Rationale:
HOS203A/HOS203B
The study of gastronomy has evolved beyond the preparation and consumption of food to encompass the ways in which food shapes culture, visitor experiences, destination identity, and business success. This subject introduces students to gastronomy as a dynamic and multidisciplinary field situated at the intersection of food, tourism, hospitality, marketing, and experience design. Students engage in experiential learning activities that encourage them to analyse real-world food experiences, create and execute a gastronomy event to understand how gastronomy can be leveraged to create memorable visitor experiences and commercial opportunities.
The subject also places a strong emphasis on marketing and consumer engagement, recognising the critical role that branding, storytelling, digital media, and experience promotion play in the success of food-related businesses to enhance destination appeal and customer loyalty. By combining theoretical foundations with practical marketing applications, the subject equips students with the knowledge and skills required to contribute effectively to contemporary tourism, hospitality, events, and food industry environments.
Learning Outcomes:
HOS203A/HOS203B
a) Evaluate how current gastronomic concepts have evolved from historical traditions.
b) Examine the interconnections between people, places and cuisine.
c) Analyse the effects of globalisation and mass production on food and beverage practices.
d) Assess the influence of technological and social changes on contemporary food culture.
Student Assessment:
| No | Type | Weighting | Learning Outcomes |
| HOS203A/HOS203B | |||
| 1 | Global Food Cultures Report | 30% | a, b, c |
| 2 | Gastronomy Event Experience (G) | 40% | a, b, d |
| 3 | Gastronomy Marketing Portfolio | 30% | a, b, c, d |