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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
GAS232 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 and Answer - Discussion
2 Literature Review French Classic Cuisine Lecture - Question and Answer - Discussion
3 Literature Review Nouvelle Cuisine Trend Lecture - Question and Answer - Discussion
4 Literature Review Local Food Lecture - Question and Answer - Discussion
5 Literature Review Populer Culture and Fast&Food Trend Lecture - Question and Answer - Discussion
6 Literature Review Mediterrian Cuisine Lecture - Question and Answer - Discussion
7 - General Review Question and Answer - Discussion
8 - MID-TERM EXAM -
9 Literature Review Slow Food Trend Lecture - Question and Answer - Discussion
10 Literature Review Consumer Trends in Organic and Local Food Lecture - Question and Answer - Discussion
11 Literature Review Fusion Cuisine Lecture - Question and Answer - Discussion
12 Literature Review Molecular Gastronomy Lecture - Question and Answer - Discussion
13 Literature Review Edible Insects Movement and Concept of Neophobia Lecture - Question and Answer - Discussion
14 Literature Review Black Foods Lecture - Question and Answer - Discussion
15 - General Review Question and Answer - Discussion
16 - FINAL EXAM -
17 - FINAL EXAM -