New Trends In World Cuisine
Gastronomy and Culinary Arts
Faculty of Tourism
First Cycle (Bachelor's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| New Trends In World Cuisine | GMS409 | Elective | Bachelor's degree | 4 | Fall | 6 |
Name of Lecturer(s)
Assistant Prof. Dr. Özgür ERGÜN
Learning Outcomes of the Course Unit
1) seeking for new trends as long as it is influenced by the changes in the world.
2) observe and interpret how the new trials develop and which direction they follow.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | |
| 2 | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
The world of food and beverage preserves its traditional values coming from the past as well as it will continue seeking for new trends as long as it is influenced by the changes in the world. In addition to traditional practices and tastes, students will also observe and interpret how the new trials develop and which direction they follow.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Language of Instruction
Turkish
Work Placement(s)
Not Required