CULN 420 - Food and Culture

Credit Hours: 3
Lecture Hours: 3
Laboratory (or Other) Hours: 0

Other Course Attribute(s): GMCM, HBBE, HBCE

Prerequisite(s): HOSP 105
Restriction(s): Junior status

This course is designed to broaden students’ body of knowledge in the area of food and culture and how the two blend together to form characteristics of different geographical areas and groups of people. The course explores food and culture throughout history from prehistoric times through ancient Egypt, Greece, and Rome down to the present day. Students will follow the progression of food and food technology.

Student Learning Outcomes of the Course:

Discuss current food and culture topics and effects on our industry, including ethical responsibility
Demonstrate knowledge of early civilizations cultural development
Demonstrate knowledge of ancient foods, ingredients, meals and beverages
Demonstrate knowledge on the development of various cuisines and their influences

Repeatable: Yes
CIP Code: 120599