| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GAS252 | CULINARY TRENDS | 4 | 3 | 3 | 6 |
Objectives and Contents |
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|---|---|
| Objectives: | The aim of this course is to provide information on various culinary trends and dietary styles that influence the food and beverage sector, and to enable students to apply this knowledge in their professional careers, fostering an understanding of innovative trends. |
| Content: | The course content includes the definition of the concept of trends/movements, culinary trends in the history of gastronomy, the rise of French gastronomic cuisine, the emergence of Nouvelle Cuisine in the 1970s; the definition of regional cuisines, the fast food trend; edible insects, the black food trend, Mediterranean-style diet and Mediterranean cuisine; the concept of ethnic cuisine, the slow food trend; fusion cuisine; molecular gastronomy; and gastro-tourism. |