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A study on the applicability of in-service hybrid education in food and beverage businesses (The example of culinary trends).

Project based learning is targets to make students learn with an integrated form by an approach that aims problem solving with a treatment similar to living in natural circumstances individually or in small groups. On the other hand, fusion cuisine education can be expressed as a production art with the techniques, cultures, and ingredients of at least two different cultures. The focus point of project based learning approach is encouraging students to reach information instead of transferring the information to students directly and this point overlaps with the main philosophy of fusion cuisine practices.In this study, a literary search has been conducted about fusion cuisine practices and project based learning in gastronomy education. Also, a model proposal, about how to combine the project based learning approach with fusion cuisine practices in secondary degree, associate degree and undergraduate degree programs, has been constituted. Students' problem solving, reaching to the information and new information production skills can be improved with this proposal.

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