Master of Gastronomy
Food & Beverage
A course by
AUT
Experience first-hand the power and influence of food with AUT’s Master of Gastronomy, an exciting 1½-year programme offered at the AUT City Campus.
NZ$12,384
inc GST
Enquire about international pricing
In-person study
Face-to-face learning in a physical classroom setting
City Campus, Auckland
It will take a total of 18 months
NZ$12,384
inc GST
Enquire about international pricing
Core skills this course teaches
Critical analysis of gastronomy
Develop a critical understanding of the principles and history of gastronomy, and the ability to evaluate contemporary issues concerning food and food systems.
Advanced research skills
Apply qualitative research methods to investigate gastronomy topics and generate new knowledge in the field.
Effective communication
Communicate research findings and complex ideas about food, culture, and society effectively through diverse media and formats.
About This Course
The Master of Gastronomy at AUT explores the rich history, culture, and sociology of food, delving into food's significance beyond nutrition—including its role in tradition, culture, identity, and global politics. Through core and elective courses, students develop advanced critical, analytical, and communication skills, research methods, and understanding of food’s impact on society. Taught by experienced lecturers and linked to AUT's Centre for Critical Food Studies, this programme is ranked among the top food and beverage master's degrees globally and prepares graduates for specialist roles in food research, writing, policy, and consultancy.
Course Content
- Qualitative Research Methods
- Politics, Power and Food
- Principles of Gastronomy
- Signs, Symbols and Ritual: Unveiling the Language of Culinary Expression
- Global Beverages
- Gastronomy, Culture and Global Cuisines
- Food Perspectives: Nutrition, Wellbeing & Gastronomy
- Nourishing Connections: Workplace Internship Project
- Exploring the food of Aotearoa and the South Pacific
- Gastronomic Perceptions: Shaping the Sensory Experience
- Approved courses from another programme (up to 30 points)
- Dissertation or Applied Project and Directed Reading
Entry Requirements
Bachelor’s degree with a minimum of a B grade average or higher in level 7 courses or equivalent
Build towards these roles
Journalism/food writingFood historianFood-related consultancyEducation, teacher, lecturerProduct research and developmentMarketing, communication specialistPolicy and development roles in government and NGOsProduction management (food service)Food activism, ethics and sustainability
Build skills in these industries
Food and BeverageHospitalityCultural StudiesEducation
