FOODS 220 - Advanced Foods - Multicultural Foods

2 credits

This multicultural foods course provides an introduction to a variety of regional, national and international cuisines. The introduction to food products that are indigenous of specific cultures focusing on elements such as geography, climate, food habits associated with religious beliefs, the economic factors on food choices, ethnic diversity and pluralism, and the association of foods with specific holidays; all of which influence and contribute to the composition of a culture’s cuisine. Production of ethnic and regional recipes allow for the practical application and development of knowledge and skills in the culinary arts laboratory.

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Pre or Corequisites: Pre or Corequisites: FOODS 111 Principles of Food Preparation and FOODS 112 Principles of Food Preparation Lab.