|
Week - 1
|
Gastronomy History |
|
Week - 2
|
Development of Food and Beverage Business |
|
Week - 3
|
Fsst Food |
|
Week - 4
|
Molecular Gastronomy |
|
Week - 5
|
Nuvelle Cuisine |
|
Week - 6
|
Slow Food |
|
Week - 7
|
Neuro-Gastronomy |
|
Week - 8
|
New Anatolian Cuisine |
|
Week - 9
|
Sensory Analysis |
|
Week - 10
|
Thematic Restaurants |
|
Week - 11
|
Green Restaurants |
|
Week - 12
|
Relationship between agriculture and gastronomy |
|
Week - 13
|
Geographical Marking System-I |
|
Week - 14
|
Geographical Marking System-II |
Anadolu Info Package 
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