| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GMS329 | CULINARY TRENDS | 5 | 3 | 3 | 5 |
Objectives and Contents |
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|---|---|
| Objectives: | The aim of this course is to enable students to understand different culinary trends and their characteristics, and to evaluate the interconnection and interaction of culinary expansions. |
| Content: | The content of this course; definition of trend/trend, how trends are formed, Nouvelle Cuisine movement in French cuisine, the birth of local cuisines, popular catering, Fast Food, Mediterranean cuisine, ethnic food movement, fusion cuisine, Slow Food- natural food- sustainable cuisine understanding, innovative cuisine- molecular gastronomy , gastrotourism, culinary trends in Turkey, designing a new culinary trend will be covered. |