Study Guide

Objectives

Art, culture and gastronomy can be combined into a comprehensive and meaningful service experiences.

Student:
- can combine art, culture and food as an memorable service experience
- can apply and modernise the classic gastronomy
- understands the connection of emotions and identity to food and drink, and can utilise the importance of relevant experiences to the customer
- can take advantage of storytelling and visual gastronomy in marketing communications

Content

WHAT food culture is and what added value of art will bring it to it?
WHY stories and experiences around food, beverages and service are needed?
HOW can food, art and culture be combined as a multi-sensory enjoyment for the customer?
HOW can food art and experience be enriched by using the photos, sounds and stories?
HOW do sustainable food choices support the experience of meaningfulness?

Assessment criteria, satisfactory (1-2)

The student recognises the concepts and connections of food, culture and art. The student recognises stories and experiences.
The student participates in the production of communications and presenting an experience through a story or narrative to the customer.
The student will evaluate his/her activities on own perspective, taking responsibility for his/her own performance.

Assessment criteria, good (3-4)

The student can analyse food, culture and art-related issues and knows how to combine them as a whole.
The student can create a story or narrative about products and services, as well as apply storytelling, visuality and experiences to practice. The student knows how to aftermarket products and services. He/she produces quality content to various channels to promote appreciation of catering industry and sustainable food system.
The student works in co-operation with responsibly and commitment to team activities, developing their interaction skills.

Assessment criteria, excellent (5)

The student understands food and art as culture.
The student creates a variety of stories and experiences in product and service packages, business development, and providing interesting and convenient sustainable choices for a customer.
The student understands the importance of visual gastronomy, photographic and stories and narratives as a means of influencing on marketing communications and raising appreciation of catering industry in different networks. He/she ideates and produces high quality and innovative content in order to promote a sustainable food system for different channels.
The student is able to cooperate responsibly, flexibly and constructively developing his/her own team and stakeholder interaction.