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CREATIVITY AND INNOVATION IN CULINARY COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GAS424 CREATIVITY AND INNOVATION IN CULINARY 8 3 3 8

Objectives and Contents

Objectives: The aim of this course is to educate students who are capable of developing new product design and concepts by understanding advanced culinary techniques, basic nutrition concepts and food safety rules.
Content: Course contents are: advanced kitchen techniques, new product development, food design, tasting and sensory features.