| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GSY232 | CULINARY TRENDS | 4 | 3 | 3 | 6 |
Objectives and Contents |
|
|---|---|
| Objectives: | The aim of this course is to provide information about different culinary trends and nutritional styles affecting the food and beverage industry and to enable students to use this information in their professional lives and to develop an understanding of innovative trends. |
| Content: | The content of this course is the definition of the concept of trend/movement, culinary movements in the history of gastronomy, the rise of French gastronomy, the birth of Nouvelle cuisine in the 1970s; description of local cuisines; fast food trend; edible insects, black foods trend, Mediterranean diet and Mediterranean cuisine; ethnic cuisine concept; slow food trend; fusion cuisine; Molecular Gastronomy; gastro-tourism. |