BBA2 - Vendôme

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

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

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

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