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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

CULINARY TRENDS COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GAS252 CULINARY TRENDS 4 3 3 6

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Literature review Trend/Movement Concept Lecture - Question - Answer - Discussion
2 Literature review Neurogastronomy & Thematic Restaurants Lecture - Question - Answer - Discussion
3 Literature review Organic Farming, Urban Farming and Vertical Farming Lecture - Question - Answer - Discussion
4 Literature review Local Foods, Green Restaurants, Consumer Trends in Organic and Local Foods Lecture - Question - Answer - Discussion
5 Literature review Popular Culture and the Fast & Food Movement Lecture - Question - Answer - Discussion
6 Literature review Slow Food Movement Lecture - Question - Answer - Discussion
7 Literature review Mediterranean Cuisine Lecture - Question - Answer - Discussion
8 Literature review Functional Foods Lecture - Question - Answer - Discussion
9 Literature review General review Lecture - Question - Answer - Discussion
10 - MID-TERM EXAM -
11 Literature review Fusion Cuisine Lecture - Question - Answer - Discussion
12 Literature review Moleculer Gastronomy Lecture - Question - Answer - Discussion
13 Literature review Edible Insects Trend and the Concept of Neophobia Lecture - Question - Answer - Discussion
14 Literature review Black Foods & New Gastronomy Trends Lecture - Question - Answer - Discussion
15 Literature review General review Lecture - Question - Answer - Discussion
16 - FINAL EXAM -
17 - FINAL EXAM -