BBA2 - Vendôme
- Description
- Curriculum
- Reviews
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1Introduction to French and international gastronomy
Summary :
Chapter 1: Foundations of Gastronomy
• Sub-chapter 1.1: Origins and history
• Sub-chapter 1.2: Key Concepts
• Sub-chapter 1.3: Actors and professions
Chapter 2: French Gastronomy
• Sub-chapter 2.1: Regions and specialties
• Sub-chapter 2.2: Products and terroirs
• Sub-chapter 2.3: Culinary Techniques
Chapter 3: International Cuisines
• Sub-chapter 3.1: Europe
• Sub-chapter 3.2: Asia
• Sub-chapter 3.3: Americas and Africa
Chapter 4: Strategic Approaches and Management in Gastronomy
• Sub-chapter 4.1: Understanding Needs
• Sub-chapter 4.2: Design of adapted devices
• Sub-chapter 4.3: Strategic Decision-Making
Chapter 5: Practical Applications and Case Studies
• Sub-chapter 5.1: Case studies
• Sub-chapter 5.2: Practical Workshops
• Sub-chapter 5.3: Evaluation and synthesis
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2History of great culinary and wine-making traditions
Summary :
Chapter 1: Foundations, Methodology and Heritage of Gastronomic Luxury
• Sub-chapter 1.1: Key concepts, terroir and tradition
• Sub-chapter 1.2: Sources and methods of analysis
• Sub-chapter 1.3: Economics and sociology of food luxury
Chapter 2: Europe, the founder of prestige traditions
• Sub-chapter 2.1: France – court kitchens, vineyards and codifications
• Sub-chapter 2.2: Italy and the Western Mediterranean
• Sub-chapter 2.3: Spain, the Balkans and the Eastern Mediterranean
Chapter 3: Spice Routes, the Islamic World, and Africa
• Sub-chapter 3.1: Near East and Maghreb
• Sub-chapter 3.2: Sub-Saharan Africa and the Indian Ocean
• Sub-chapter 3.3: Spices, sugar and globalization
Chapter 4: Asian Culinary Traditions and Cultures of Prestigious Drinking
• Sub-chapter 4.1: China, Korea, Japan
• Subchapter 4.2: India and Southeast Asia
• Sub-chapter 4.3: Contemporary luxury and Asian cultural fusion
Chapter 5: The Americas and Oceania – New Worlds of Wine and Luxury Cuisine
• Sub-chapter 5.1: Latin America
• Subchapter 5.2: North America
• Sub-chapter 5.3: Oceania
Chapter 6: Naming Systems, Agreements, Hospitality and the Luxury Trade
• Sub-chapter 6.1: Quality, standards and sustainability
• Sub-chapter 6.2: Food and wine pairings and experiences
• Sub-chapter 6.3: Brand strategies and selective distribution
Chapter 7: Decision-making tools and case studies
• Sub-chapter 7.1: Data and performance indicators
• Sub-chapter 7.2: Device design and innovation
• Sub-chapter 7.3: Case studies and decision-making
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3Basics of oenology: grape varieties, terroirs and winemaking
Summary :
Chapter 1: Introduction to Oenology
• Sub-chapter 1.1: Definition and role of oenology
• Sub-chapter 1.2: History and evolution
• Sub-chapter 1.3: Careers related to oenology
Chapter 2: Grape Varieties
• Sub-chapter 2.1: Classification of grape varieties
• Sub-chapter 2.2: Organoleptic characteristics
• Sub-chapter 2.3: Case studies of emblematic grape varieties
Chapter 3: The Terroirs
• Sub-chapter 3.1: Definition and components of terroir
• Sub-chapter 3.2: Major French wine-growing regions
• Sub-chapter 3.3: Overview of international terroirs
Chapter 4: The Winemaking Process
• Sub-chapter 4.1: White Winemaking
• Sub-chapter 4.2: Red Winemaking
• Sub-chapter 4.3: Specific Winemaking
Chapter 5: Sensory Analysis and Tasting
• Sub-chapter 5.1: Tasting Methodology
• Sub-chapter 5.2: Vocabulary and assessment techniques
• Sub-chapter 5.3: Practical Applications
Chapter 6: Professional Applications in Luxury Gastronomy
• Sub-chapter 6.1: Food and wine pairing
• Sub-chapter 6.2: Wine Marketing Strategies
• Sub-chapter 6.3: Current issues and perspectives
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4Food and wine pairings
Summary :
Chapter 1: Introduction to food and wine pairings
• Sub-chapter 1.1: Foundations and challenges
• Sub-chapter 1.2: History and evolution
• Sub-chapter 1.3: The sensory bases
Chapter 2: Fundamental Principles of Agreements
• Sub-chapter 2.1: Balance and intensity
• Sub-chapter 2.2: Structure and texture
• Sub-chapter 2.3: Aromas and flavors
Chapter 3: Typology of Classical Chords
• Sub-chapter 3.1: Complementary Agreements
• Sub-chapter 3.2: Contrasting Agreements
• Sub-chapter 3.3: Regional Agreements
Chapter 4: Methodologies for developing agreements
• Sub-chapter 4.1: Sensory Approach
• Sub-chapter 4.2: Culinary Approach
• Sub-chapter 4.3: Commercial Approach
Chapter 5: Practical Applications and Professional Case Studies
• Sub-chapter 5.1: Food and wine pairings in fine dining
• Sub-chapter 5.2: Innovative Agreements
• Sub-chapter 5.3: Case studies
Chapter 6: Issues and perspectives of food and wine pairings
• Sub-chapter 6.1: Consumption Trends
• Sub-chapter 6.2: Sustainable development and ethics
• Sub-chapter 6.3: Career prospects