1. komponenta

Lecture type	Total
Lectures	30
Seminar	15

* Load is given in academic hour (1 academic hour = 45 minutes)

The course provides theoretical and practical knowledge about sustainability in gastronomy with an emphasis on Croatian regional cuisine. Students gain an understanding of general and specific determinants of sustainability, the historical development and influence of gastronomy, and the importance of local foods and indigenous products. Special emphasis is placed on the connection between tradition and innovation in gastronomy and the application of acquired knowledge in business practice.

1. Demonstrate knowledge and understanding of the course content by defining and describing basic concepts of sustainable gastronomy
2. Analyze and comment on the specifics of sustainability in gastronomy with an emphasis on no-waste
3. Analyze and compare the specificities of indigenous Croatian food products and apply this knowledge when creating a gastronomic offer
4. Analyze and comment on the specificities of regional Croatian gastronomy
5. Analyze and highlight the advantages of Croatian traditional gastronomy
6. Analyze and comment on the labeling of Croatian food products, indigenous and traditional Croatian dishes and beverages
7. Analyze, compare and plan the use of indigenous Croatian foods and beverages in the gastronomic offer
8. Use materials and tools for searching scientific and professional literature in the native language and English
9. Present acquired knowledge, ideas, problems and solutions independently and in a team

1. Održiva gastronomija u turizmu, Nastavni materijal prilagođen studijskim programu, Gaćina, N., Veleučilište u Šibeniku, Šibenik, 2025.
2. Prehrana u turizmu: Hrana i turizam I., Udžbenik Veleučilišta u Šibeniku, Gaćina, N., Veleučilište u Šibeniku, Šibenik, 2016.

1. Prehrana u turizmu: Pića i napitci, Udžbenik Veleučilišta u Šibeniku, Gaćina, N., Veleučilište u Šibeniku, Šibenik, 2022.
2. Trendovi u prehrani, Odabrana poglavlja, Krešić, G., Fakultet za menadžment u turizmu i ugostiteljstvu, Opatija, 2012.

Izborni predmeti - Regular studij - Tourism management