Master of Gastronomy Level 9
Master of Gastronomy. You study food and gastronomy, food history, food culture, food politics, ethics and sustainability, and food activism related to gastronomy.
Explore the meaning and significance of food in society with this multifaceted postgraduate programme. Strongly influenced by New Zealand and the Pacific, this master’s degree has been developed so that those with a strong interest in these areas can pursue their passion and research interests.
Ed universal Group has ranked our Master of Gastronomy as the 16th best master's degree in the world for food and beverage management.
Advance your knowledge in the principles and history of gastronomy. You create new knowledge and critically evaluate information, while learning to communicate it effectively. Exposure to new media and technology will impact the way you develop your ideas and deliver your assignments.
A team of experienced and passionate lecturers with extensive academic and industry experience will guide you through a multidimensional food journey.
Choose 105 points from
- GAST801 Principles of Gastronomy (30 points)
- GAST803 Semiotics of Gastronomy (15 points)
- GAST805 Food, Culture and Society (15 points)
- GAST806 Global Foods and Beverages (30 points)
- GAST807 Politics, Power and Food (15 points)
Or up to 30 points from approved courses from another programme Not all courses may be offered each year.
And complete the following course
- MGMT801 Research Design (15 points)
- And complete a dissertation
- GAST997 Dissertation (60 points)
More details about courses in this programme
Detailed programme structure and course outlines (Blackboard)
- Journalism/food writing
- Food historian
- Food-related consultancy
- Education, teacher, lecturer
- Product research and development
- Marketing, communication
- Government and non government agencies – policy, development, health Production management – food service
- Food activism, ethics and sustainability
What will I learn?
A graduate of the Master of Gastronomy will be able to:
a. Demonstrate advanced knowledge and understanding of multidisciplinary theoretical perspectives or constructs applicable to the study of Gastronomy. (Knowledge/Understanding)
b. Discuss the importance and relevance of Gastronomy within a variety of contexts. (Knowledge/Understanding)
c. Critique historical and current development including Aotearoa/New Zealand and the Pacific region relative to global cultures and gastronomic food systems. (Knowledge/Understanding)
d. Display autonomy in expanding their personal and professional knowledge of Gastronomy.(Personal/Intellectual Autonomy)
e. Analyse and critique food policy, ethics, sustainability, and political issues in relation to food, itsproduction and consumption within contemporary society. (Ethical/Professional Dispositions)
f. Integrate an understanding of Te Tiriti o Waitangi with gastronomic constructs of M?oritanga and manaakitanga. (Ethical/Professional Dispositions)
g. Synthesise and critique the relationship between cultural identity and Gastronomy. (Inquiry/Research/Creativity)
h. Select relevant research methodologies and techniques, and apply them appropriately to Gastronomy study. (Inquiry/Research/Creativity)
i. Incorporate a multidisciplinary approach to the analysis and discussion of the constituents of the “local and authentic” within wider themes of difference and globalisation in the context of Gastronomy (Inquiry/Research/Creativity)
j. Evaluate and contribute solutions to local/regional and international contemporary challenges within gastronomic cultures and food systems. (Skills/Application)
k. Communicate effectively and articulate gastronomic themes and philosophies using a range of media (Communication)