CART 073 — Culture and Cuisine Units: 2
This course is a study of the evolution of food production, food preservation and preparation techniques, and food habits and beliefs about food. We will delve into geographical, historical, technological and religious factors that have influenced the food-related behaviors of various ethnic groups in the past and present. We will explore how all cultures impact individual's beliefs about food. Several areas of the world will be focused on to help demonstrate the relationship between food and culture. The United States (U.S.) has been referred to as a "melting pot" of many different cultures, which have been, and are being, fused to form the "American" culture. The influence of this fusion on food processing, and culinary methods in the home and in food service establishments will be examined. An introduction to cultural differences in verbal and non-verbal communication-styles will also be examined in-order to prepare students to work most effectively with co-workers and clients. Lecture Hours: 18 Lab Hours: 54 Repeatable: No Grading: Letter Prerequisite: CART 060 or concurrent enrollment CART 040. Advisory: None Limitation on enrollment: None Transfer Status: CSU Degree Applicable: AA/AS COD GE: None CalGETC: None
Prerequisites: CART 060, CART 040