Exploring Gastronomy Presentation Assessment -

Learning Outcomes

a) Define gastronomy and explain the role, history and development of eating and drinking globally.

b) Identify the roles of gastronomic heritage and the culture of food and drink in society.

c) Outline the development of gastronomic tourism in an Australian and global context and the influence of emerging trends.

d) Examine the influence of the Australian wine industry on gastronomic tourism.

e) Examine the environmental, economic, social and political issues which impact on food and drink production and consumption.

Context:

Australia's many wine regions and reputation for quality wines are a key drawcard for domestic and international travellers. Each region not only competes with other domestic regions to attract gastronomic tourism, but also with other wine regions around the globe. In order to survive a region must offer unique products and experiences to potential travellers, as well as monitor the external environment for potential opportunities or threats. This assessment will allow students to develop an understanding of the Australia & global wine industries and the importance of wine regions in supporting gastronomic tourism. Students will also gain an appreciation of the impact of external factors on gastronomic tourism within specific regions.

Instructions:

In groups (maximum of 3 students per group), students are required to select one (1) Australian wine region & one (1) international wine region and present their findings. Each group should present for a total of 20 minutes - on-campus students will present in class; online students will need to submit a video presentation via the learning portal. The presentation should be supported by visual aids, e.g. PowerPoint slides, images, videos, and should discuss the following:

• Provide an overview of the chosen wine regions - location, number of wineries, most common grape varieties grown, other types of food and beverage produced in the region, etc.
• Outline the evolution of food & beverage production in each of the regions
• Outline strategies currently used to encourage gastronomic tourism in each of the regions.
• Conduct a PESTLE analysis (political, economic, social, technological, legal & environmental external influences) for each of the regions chosen and propose one (1) strategy for each region to increase gastronomic tourism based on trends identified.
• The information provided in the presentation must be supported by both academic & non-academic sources.