COLLEGE OF ARTS
GASTRONOMY IN MISSIONS (ATS 247)
Prerequisites: DSP 211 & 212 - DTS and Field Assignment
Crédits: 11 - 12
This course is for leaders, young people and professionals with a vocational call in gastronomy to develop that in the mission field. Students analyze Bible's principles of economy, gastronomy and creation in general and how this can apply in our communities and kitchens to provide healthy, sustainable and good food to people in order to bring glory to the Lord. They also study culinary art in a profound way with the purpose that excellence in the gastronomy sphere will open a path for transformation and the good news of the gospel.