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CULINARY TRENDS COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GSY232 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 Concept Lecture - Question - Answer - Discussion
2 Literature review French Classical Cuisine Lecture - Question - Answer - Discussion
3 Literature review Nouvelle Cuisine Trend Lecture - Question - Answer - Discussion
4 Literature review Traditional Foods Lecture - Question - Answer - Discussion
5 Literature review Popular Culture & Fas-Food Trend Lecture - Question - Answer - Discussion
6 Literature review Mediterrenian Cuisine Lecture - Question - Answer - Discussion
7 - General review Question - Answer - Discussion
8 - MID-TERM EXAM -
9 Literature review Slow Food Trend Lecture - Question - Answer - Discussion
10 Literature review Organic and Local Food Consumer Trends Lecture - Question - Answer - Discussion
11 Literature review Fusion Cuisine Lecture - Question - Answer - Discussion
12 Literature review Molecular Gastronomy Lecture - Question - Answer - Discussion
13 Literature review Edible Insects Trend & Neophobia Lecture - Question - Answer - Discussion
14 Literature review Black Foods Lecture - Question - Answer - Discussion
15 - General review Question - Answer - Discussion
16 - FINAL EXAM -
17 - FINAL EXAM -