Italian Cuisine: History and Culture WH-FW-M-I-3-KWHK
The course is devoted to the history of Italian cuisine and its role in the development of Italian culture and identity. It examines changes in eating habits from antiquity to the present day, the influence of geographical, social and economic conditions on culinary development, and the regional diversity of Italian culinary traditions. The course also analyses the processes that led to the formation of a national model of Italian cuisine and considers the significance of food and culinary practices as elements of Italian and European cultural heritage.
(in Polish) Dyscyplina naukowa, do której odnoszą się efekty uczenia się
(in Polish) E-Learning
(in Polish) Grupa przedmiotów ogólnouczenianych
Course coordinators
(in Polish) Opis nakładu pracy studenta w ECTS
Term 2024/25_Z: (in Polish) OPIS ETCS:
3 punkty (75godzin; 1 punkt ECTS=25 godzin)
udial w zajęciach - 30 godz.
przygotowanie do kolokwia, samodzielna praca w domu - 45 godz | Term 2025/26_Z: (in Polish) OPIS ETCS:
3 punkty (75godzin; 1 punkt ECTS=25 godzin)
udial w zajęciach - 30 godz.
przygotowanie do kolokwia, samodzielna praca w domu - 45 godz | Term 2026/27_Z: 3 ECTS credits = 75 hours of student workload:
– participation in classes: 30 hours;
– preparation for classes and independent reading of the assigned materials: 25 hours;
– preparation for the written assessment test: 20 hours.
Total: 75 hours. |
Subject level
(in Polish) Punkty ECTS
Learning outcome code/codes
Type of subject
Preliminary Requirements
Learning outcomes
W1 – The student knows and understands the major stages in the development of Italian cuisine, its regional diversity and its connections with Italian history and culture (FW1_W04).
U1 – The student is able to analyse selected phenomena related to Italian culinary culture and place them within a broader historical, social and cultural context (FW1_U06).
K1 – The student is prepared to recognise the significance of Italian culinary traditions as part of European cultural heritage and shared responsibility for its preservation (FW1_K04).
Assessment criteria
The course is completed with a written assessment test consisting of true/false and multiple-choice questions. The test assesses knowledge of the history and regional diversity of Italian cuisine (W1), the ability to place culinary phenomena within their historical, social and cultural context (U1), and understanding of the significance of Italian culinary traditions as part of cultural heritage (K1). A minimum score of 60% is required to pass.
5.0: 92–100%
4.5: 84–91%
4.0: 76–83%
3.5: 68–75%
3.0: 60–67%
2.0: 0–59%
Additional information
Additional information (registration calendar, class conductors, localization and schedules of classes), might be available in the USOSweb system: