French Gastronomy

Institut Catholique de Paris

Course Description

  • Course Name

    French Gastronomy

  • Host University

    Institut Catholique de Paris

  • Location

    Paris, France

  • Area of Study

    Culinary Arts, French Culture

  • Language Level

    High Beginning, Low Intermediate

    Hours & Credits

  • Contact Hours

  • Recommended U.S. Semester Credits
  • Recommended U.S. Quarter Units
  • Overview

    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
    1 review
    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
    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:


    Theme session
    1 Presentation of the course
    Knowledge Quiz
    The French and gastronomy / Table practices
    2 Lexicon of taste / Week of taste
    A gastronomic year
    Presentation Planning
    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
    TEST 1
    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.

Course Disclaimer

Courses and course hours of instruction are subject to change.

Eligibility for courses may be subject to a placement exam and/or pre-requisites.