Culinary Trends and Gastronomy
Department: department of tourism
|Semester||Amount of hours||Lecturer||Group(s)|
|4||64||Hrytsyshyn Anna||GHR-21s, GHR-22s, GHR-23s|
|Semester||Amount of hours||Group||Teacher(s)|
|4||32||GHR-21s||Malyuga L. A.|
|GHR-22s||Malyuga L. A.|
|GHR-23s||Malyuga L. A.|
The course is designed to form knowledge on the technology of production of food and beverages in different countries. Features of food and beverage consumption, acquisition of practical skills and abilities to manage technological processes of production of high quality culinary products with specified properties will be studied in the terms of the course. Students will get acquainted with the components of food, the concept of healthy food and its positive impact on maintaining and strengthening the health of adults and children, the basics of food culture, the traditions of nutrition in different countries.
The aims of the course are to arouse desire to eat healthy food; to encourage seeing the unusual in the ordinary; to cultivate aesthetic taste and careful attitude to health.