Information Package / Course Catalogue
Modernist Culinary Trends
Course Code: AŞL204
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 3
Prt.: 1
Credit: 4
Lab: 0
ECTS: 6
Objectives of the Course

This lessonaims to teach modern kitchen trends.

Course Content

Learn new kitchen trends and create new recipes

Name of Lecturer(s)
Learning Outcomes
1..
2..
3..
4..
5..
Recommended or Required Reading
1.Gastronomic Trends Millennium and Beyond
Weekly Detailed Course Contents
Week 1 - Theoretical
An Overview of Gastronomic Trends
Week 2 - Theoretical & Practice
Neurogastronomy concept and development
Week 3 - Theoretical & Practice
World's Best Restaurants and Success Stories
Week 4 - Theoretical & Practice
Franchising in Food and Beverage Managements
Week 5 - Theoretical & Practice
Fast Food and Slow Food
Week 6 - Theoretical & Practice
Molecular Cuisine
Week 7 - Theoretical & Practice
Fusion Cuisine
Week 8 - Intermediate Exam
Mid - term Exam
Week 9 - Theoretical & Practice
Sustainable Green Restaurants
Week 10 - Theoretical & Practice
Beverage Trends
Week 11 - Theoretical & Practice
Thematic Restaurants
Week 12 - Theoretical & Practice
Edible Flowers and Insects
Week 13 - Theoretical & Practice
Street Foods
Week 14 - Theoretical & Practice
Industry 4.0
Week 15 - Final Exam
Final Exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Rate1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141356
Lecture - Practice141128
Term Project142142
Midterm Examination110111
Final Examination110111
TOTAL WORKLOAD (hours)148
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
OÇ-1
5
5
5
5
5
OÇ-2
OÇ-3
OÇ-4
OÇ-5
Adnan Menderes University - Information Package / Course Catalogue
2026