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Undergraduate Course Catalog 2015-2016

Peter T. Paul College of Business and Economics



The Peter T. Paul College of Business and Economics and the College of Life Sciences and Agriculture offer undergraduate students the opportunity to pursue a dual major in EcoGastronomy.  The dual major requires completion of the EcoGastronomy program and any other major.

The EcoGastronomy program prepares students for professions within our rapidly evolving food community—from farm to fork to nutrition and health outcomes—where ever-greater integration of agriculture, food, and nutrition requires a broad perspective and a specific blend of skills and knowledge. The dual major in EcoGastronomy is international by providing a context for studying "gastronomy" in Ascoli-Piceno, Italy.

Required Core Courses
ECOG 401, Introduction to EcoGastronomy
SAFS or PBIO 405, Organic and Sustainable Food Production
HGMT 403, Food and Beverage Management  
NUTR 400, Nutrition Health and Well Being
ECOG 685, EcoGastronomy Study Abroad
ECOG 7XX, Senior EcoGastronomy Capstone (under development). Satisfies the capstone requirement of the Discovery Program for the EcoGastronomy major.

One Elective
Four credits, upper level, to be selected from the following: ANSC 602, 694, 698; CEP 720; EDUC 630; EREC 680; HIST 618, 666; HGMT 570, 771; MGT 732; NR 602, 620, 665, 701, 720, 784, 785, 797; NUTR 720; PBIO 650, 652, 760; SAFS 679; SOC 665; TOUR 705; ZOOL 610/611, 772.

International Experience
All students who declare the dual major in EcoGastronomy spend a full semester aboard, most likely during their junior year. Students will study in Ascoli Piceno, Italy, (fall semester) or at the Burgundy School of Business in Dijon, France (spring semester).

Dual majors will complete a series of upper-level core courses such as history of cuisine and gastronomy, history of food, aesthetics, food law, food technology processes, cross-cultural comparisons, and language.

Students will be required to submit a portfolio annually to the director, and a cumulative portfolio to the instructor of their capstone course for final assessment.    

The courses in the dual major program are multidisciplinary, taught by faculty from different departments in the University.  They are designed to integrate UNH strengths in sustainable agriculture, hospitality management, and nutrition to offer a unique academic program emphasizing the interdisciplinary, international, and experiential knowledge that connects all three fields. The program is experiential by requiring students to work in the field growing food, in the kitchen preparing food, and developing the skills associated with both. They will also experience the local food cultures and get firsthand experience on the issues of food security locally, regionally, and globally.

Students who wish to declare a dual major in EcoGastronomy must have a cumulative grade-point average of 2.5; have declared, or be prepared to declare, a disciplinary major; and complete the Introduction to EcoGastronomy course (ECOG 401) with a grade of C or better.

ECOG 401 is prerequisite for study abroad, ECOG 685. All required classes and the elective are a pre/corequisite for the senior EcoGastronomy capstone course, ECOG 7XX (under development).  Exceptions are possible with a late declaration of the dual major. All foreign experiences must be pre-approved by the EcoGastronomy director. 

The completion of the dual major requires no additional credits for graduation beyond the 128 required of all UNH students. All coursework required for EcoGastronomy must be completed with a grade C or better.  For information, contact the dual major in EcoGastronomy, PCBE 370Z, (603) 862-3327,