Gastronomy is an intriguing course in Two Point Campus, offering strong student benefits and high learning efficiency. While not ideal as a starting course due to its high setup costs, it becomes an excellent secondary option for a well-rounded campus. This guide explores the best ways to build, manage, and optimize Gastronomy.

Ideal Class Sizes & Course Pairing

The best class sizes for Gastronomy are 16 or 24 students per year:

• 16 Students – Pairs well with Funny Business.
• 24 Students – Pairs well with Scientography.

One of the challenges with Gastronomy is its third-year requirement for a Science Lab due to Molecular Gastronomy. This prevents it from being fully self-contained, but also makes it a great companion course for other science-heavy disciplines.

Classroom Requirements & Optimal Layouts

Gastronomy requires three specialized rooms:

1. Savory Kitchen (6×6 minimum)

• Essential Assignment Stations:
  • Mixing Station
  • Chopping Station
  • Cooking Station
  • Recipe Station
  • Washing Station (also boosts hygiene, so include multiple)
• Avoid unnecessary decor: Spice racks, fridges, and cabinets are optional and only boost room prestige.
• Recommended Prestige Level: Aim for Level 7 by Year 5 to meet student needs.

2. Sweet Kitchen (6×5 minimum)

• Smaller than the Savory Kitchen but follows similar rules.
• Multiple Washing Stations should be included to enhance hygiene.
• Students can share assignment stations with the Savory Kitchen, reducing redundancy.

3. Science Lab (5×5 minimum, recommend 6×5 for future expansion)

• Essential Assignment Stations:
  • Microscope
  • Science Station
  • Experiment Station
  • Science Hub
• Leave extra space to add required equipment from paired courses (Scientography or Funny Business).

Additional Library Needs

• Standard Library setup is sufficient.
• Ensure a Gastronomy Bookshelf is included.
• Science Bookshelf is unnecessary, even though the course requires a Science Lab.

Chef Student Type – Unique Benefits

Gastronomy attracts only Chefs, who come with two unique perks:

• Nibbler: Can eat homework to satisfy extreme hunger.
• Comfort Baker: Shares food with other students and faculty, increasing their hunger meter.

Student Downsides:

• Eye Candy Illness (-15% Happiness) – Minor, but protects from worse medical conditions.

Gastronomy as an Investment

While costly to set up, Gastronomy excels due to:

• Machine Upgrades – Significantly boost learning efficiency.
• Passive Hunger Benefits – Chefs help sustain faculty and students.
• Easy Science Lab Pairing – Optimizes course scheduling.

Final Thoughts

Gastronomy is a powerful mid-game course, offering unique student benefits and strong room efficiency when paired with the right courses. While it requires careful planning and investment, its self-sufficient students and high upgrade potential make it a rewarding choice for an expanding campus. Start with a money-making course first, then introduce Gastronomy for long-term gains!