Institut Catholique de Paris
Area of Study
Culinary Arts, French Culture
High Beginning, Low Intermediate
Recommended U.S. Semester Credits2
Recommended U.S. Quarter Units3
Hours & Credits
1 / General objectives of the course:
Emphasizing the place of gastronomy in French culture and society
Establish links between the history of France and the history of French cuisine
2 / Pedagogical approach of the teacher
The analysis of authentic documents (tapestries, engravings, period paintings, excerpts from films, documentaries) allows students to discover the culinary habits of French people from the Middle Ages to the present day
- Students work in groups from a handout containing the highlights of each period in the history of French cooking. This work serves as a basis for the written evaluation.
- At the end of the course, students present (alone or as a group) the gastronomy of a French region of their choice
- Outings (museums, trade fairs, specialty shops) are linked to the theme or to a particular culinary event
- Traditional recipes at each course
3 / Supporting materials
A handout provided by the teacher
Historical iconographic documents
Authentic documents (films, documentaries, television programs)
4 / Bibliographical references summary
Many culinary sites, some cooking magazines, some gastronomic guides
5 / Evaluation:
2 table knowledge checks
1 presentation note on a region
Participation note: Attendance, initiative, responsiveness, relevance of interventions
Each note takes into account knowledge and expression in French.
Attendance at table controls is mandatory to obtain the certificate.
6 / Attendance, punctuality
MAXIMUM NUMBER OF UNJUSTIFIED ABSENCES: TWO
Beyond that, neither the certificate of attendance nor the certificate of results can be awarded.
In case of absence or delay, notify the teacher and the secretariat. Provide proof upon return to class.
It is up to you to learn about the Moodle platform to review the courses: http://elearning.campusicp.fr
1 Presentation of the course
The French and gastronomy / Table practices
2 Lexicon of taste / Week of taste
A gastronomic year
3 Glossary of Cooking and Recipes
Elaboration of a recipe
4 The Middle Ages - Bread - Visit to a bakery
Start of presentations on French regions
5 La Renaissance - The pastry shop
6 Louis XIV - "The Champagne"
7 The Revolution - "Coffee"
8 The nineteenth century - Cookbooks - Conservation
9 The 20th century - Gastronomic guides - The new kitchen - La Slowfood -
10 The 21st century - Molecular cuisine - "amap" - Hives - Foodtrucks -
11 "Cheeses and wines" - Visit of the cellars of the Louvre
12 TEST 2 - the traditions of Christmas and St Sylvestre
13 The great leaders (Bocuse, Brasier, Darroze etc ...)
End of presentations on French regions
14 "Chocolate" folder - Chocolate Museum exits
15 The Paris of gastronomy
Depending on the events related to the gastronomy, the schedule of the meetings may be modified.
Courses and course hours of instruction are subject to change.
Eligibility for courses may be subject to a placement exam and/or pre-requisites.