Title: Summarize trends in current cuisines.
Course: Introduction to Culinary Arts (16051-18) > Section: Exploring Diverse Cuisines and Service Styles

Summary should include the influence of trends such as

- environmental concerns
- health concerns
- waste management practices
- locally produced foods
- vegetarian options
- organically grown foods
- genetically engineered foods
- diet choices
- social media
- television.

Process/Skill Questions:

Thinking

- What health concerns have changed the way consumers eat when dining out?
- What are genetically engineered foods? Why might that information be important to include in a menu?
- What are organically grown foods? How would they affect the financial health of the establishment?

Communication

- How can a food operation communicate its desire to follow the trends in current cuisines? How can this be marketed to customers?
- How can a food operation communicate to its customers the food trends being offered at its establishment? How can social media be used to bring awareness to customers?

Leadership

- How can goals to meet current cuisine trends be set for a food operation?
- How can current and changing trends in food be used to meet customer needs?

Management

- How can food operations be sure that food sources are reliable?
- How can food operations use earth-friendly waste-management techniques?