The University of Adelaide at a glance: Established in 1874 (third oldest university in Australia) Around 20,000 students. Almost 5,000 international students from 90 countries Associated with 5 Nobel Prize winners Government-funded leading research university Located in Adelaide Central Business District Australia's largest collection of gastronomy texts (3,000 volumes) High quality student accommodation

Excursions

On-campus students will broaden their gastronomic understanding through a number of planned excursions for each course (some excursions may require minimal entrance fees or other charges for students), for example to the Adelaide Central Market, the National Wine Centre, the Art Gallery of South Australia, State Library of South Australia, and the Barossa Valley. They also have the opportunity to view and discuss films such as Vatel, which shows the extravagant preparations for a seventeenth-century French banquet, and Like Water for Chocolate.

The seminar program features a variety of guest lecturers from within the University and from the wider community, offering specialised insights into topical concerns such as obesity and organic agriculture. Among the guest lecturers has been master chef Cheong Liew, who explains the philosophy which inspires his individual cuisine at the Grange Restaurant, Hilton Adelaide.

In addition, on-campus students can take advantage of the many food and drink events held regularly in and around Adelaide, such as the annual McLaren Vale Sea & Vines festival (early June) and Tasting Australia (odd-numbered years). They may be invited to participate in tasting evaluations at the University's Waite Campus, home to the School of Agriculture, Food and Wine.

There are also opportunities to gain additional experience through volunteer work at events such as Tasting Australia's Feast for the Senses and the annual Angaston Show in the Barossa Valley, and even to spend a day grape-picking. In 2004, a number of students served as volunteer waiters at the sensational "Carême & Cheong" dinner at the Hilton Adelaide, which featured the cuisine of nineteenth-century French chef Antonin Carême; Barbara Santich and Cheong Liew collaborated in developing the menu for this event.