Culinary Trends and Gastronomy

Type: Normative

Department: department of tourism

Curriculum

SemesterCreditsReporting
44Setoff

Lectures

SemesterAmount of hoursLecturerGroup(s)
464Hrytsyshyn AnnaGHR-21s, GHR-22s, GHR-23s

Practical

SemesterAmount of hoursGroupTeacher(s)
432GHR-21sMalyuga L. A.
GHR-22sMalyuga L. A.
GHR-23sMalyuga L. A.

Course description

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.

Recommended Literature

 

Силабус: Culinary Trends and Gastronomy

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