| Kodu | Dersin Adı | Yarıyıl | Süresi(T+U) | Kredisi | AKTS Kredisi |
|---|---|---|---|---|---|
| GAS232 | CULINARY TRENDS | 4 | 3 | 3 | 6 |
AMAÇ VE İÇERİK |
|
|---|---|
| Amaç: | The aim of this course is to provide information about different culinary trends and dietary styles that affect the food and beverage sector and to enable students to use this information in their professional lives and to develop an understanding of innovative trends. |
| İçerik: | The content of this course includes the definition of the concept of trend/current, culinary movements in the history of gastronomy, the rise of French gastronomic cuisine, the birth of Nouvelle cuisine in the 1970s; definition of regional cuisines; fast food trend; edible insects, black foods trend, Mediterranean style diet and Mediterranean cuisine; ethnic cuisine concept; slow food trend; fusion cuisine; Molecular Gastronomy; gastro-tourism. |