PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMS 411	SLOW FOOD	3 + 0	7th Semester	5

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Elective
Course Objective	The aim of this course is to bring the students' attention to the existence of different culinary trends which influence the food & beverage sector. At the end of this course the students are expected to have developed an understanding of past and contemporary culinary trends.
Course Content	The multiple variables that create food trends in the world; difference between food trend & food fashion; the rise of French gastronomical cuisine; the birth of Nouvelle cuisine in 1970's; definition of regional cuisines; fast food trend; mediterranean style diet & mediterranean cuisine; the concept of ethnic cuisine; slow food trend; fusion cuisine;molecular gastronomy; gastro-tourism.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.

COURSE LEARNING OUTCOMES

1	Knows how economic, cultural and social parameters create culinary trends
2	Knows about the past & present food trends in the world
3	Creates an insight into future food trends
4	Creates menus related to different food trends & compare them
5	Understands & analyzes consumer's expectation in food & beverage sector
6	Knows the profession of culinary arts into more depth

COURSE'S CONTRIBUTION TO PROGRAM

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	1	8	8
Mid-terms	1	30	30
Final examination	1	10	10
Presentation / Seminar Preparation	2	20	40
Total Work Load ECTS Credit of the Course			130 5

COURSE DETAILS

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L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student