MEĐUNARODNA GASTRONOMIJA I HOTELIJERSTVO

After passing the course, students are expected to: correctly interpret and interpret the basic concepts of gastronomy, analyze the specifics of certain gastronomic cuisines, evaluate the possibilities of applying certain famous gastronomic cuisines. They propose the implementation of current food trends/ cuisines in the modern catering offer. Applies acquired knowledge in various social/professional situations related to catering. They continue to independently develop the acquired knowledge.