Accesibility Adjustments

Choose the right accessibility profile for you
OFF ON
Highlight Links Highlights all the links on the site!
OFF ON
Pause Animations Animations will be paused on the site!
OFF ON
Dyslexia Font Dyslexia Font will be applied on the site!
OFF ON
Hide Images All images will be hidden on the site!
Choose the right accessibility profile for you
Adjust Font Sizing
Default
High Saturation
High Contrast
Light Contrast
Dark Contrast
Adjust Letter Spacing
Default
Adjust Line Height
Default
Speak Mode
Align Center
Align Left
Align Right

MEĐUNARODNA GASTRONOMIJA I HOTELIJERSTVO


Semester: 3
ECTS: 6
Status: Obavezan
Lessons: 3+2+0
Double: Ne
ECTS catalogue
Learning outcomes:

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.

Teaching staff

Name Lectures Exercises Laboratory
VESNA VUJAČIĆ3x1
4B
2x1
4B
//