A view of the strengths and weaknesses in the teaching of practical food studies, within a degree framework

Should the practical food studies of hospitality degree courses be taught from the commencement of the course, in the context of the hospitality industry, or should a more disciplined academic study of foods be the starting point? In establishing effective teaching of food studies, an examination is made of the organisation of these studies, the role of the teacher and the integration of related subjects which are required to achieve academic standards.