| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GST517 | SUSTAINABLE GASTRONOMY | 1 | 3 | 3 | 6 |
Objectives and Contents |
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|---|---|
| Objectives: | The aim of this course is to teach the students the perception of sustainability, to introduce the concept of sustainable gastronomy, to raise awareness of students by examining the examples put forward within the scope of this concept. |
| Content: | The content of this course; the concept of sustainability, the current importance and scope of the concept of sustainable tourism and development, the future of food and gastronomic heritage concept, sustainable cuisine and implementation steps, sustainable menu samples, applications are performed worldwide with activities and Turkey within the scope of the concept. |