Dr Barbara Santich, primary developer and teacher of the Gastronomy graduate program is an internationally renowned scholar and food writer, with six books including The Original Mediterranean Cuisine: Medieval Recipes for Today and In the Land of the Magic Pudding: A Gastronomic Miscellany.

Graduate Attributes

Students in the Graduate Program in Gastronomy will develop the following attributes:

• A knowledge and understanding of the content and techniques of the history and culture of food and drink at advanced levels that are internationally recognised;
  
  
• A knowledge and understanding of the contemporary food system and its components;
  
  
• Specialised understanding in one or two chosen topics in the general area of the history and culture of food and drink;
  
  
• The ability to locate, analyse, evaluate and synthesise information from a wide range of sources in a planned and timely manner;
  
  
• The ability to communicate this information to both academic and general audiences;
  
  
• An ability to apply effective, creative, and innovative solutions, both independently and cooperatively, to current and future problems;
  
  
• Skills of a high order in interpersonal understanding, teamwork, and communication;
  
  
• A proficiency in the use of appropriate contemporary technologies;
  
  
• A commitment to continuous learning and the capacity to maintain intellectual curiosity;
  
  
• A commitment to the highest standards of endeavour and the ability to take on leadership roles; and
  
  
• An awareness of pertinent ethical, social and cultural issues and their importance in the exercise of professional skills and responsibilities.