Summary:

Students will learn how to sell, in a hands-on manner, the new trends in gastronomy, depending on the imperatives of various publics and with a concrete analysis of the themes and concepts that were introduced in “Professional Culture” or “Current Events.”

Goal of the course:

  - Being able to propose alternatives to different publics in a restaurant when they have food imperatives;

  - Having knowledge on agri-food marketing trends.

Skills to be acquired:

  - Understanding the new trends in gastronomy.