NUTR 43003 — Cultural Perspectives on Foods
Cultural competence is growing in importance as our population becomes more culturally diverse. This course covers cuisine and culture of various regions for the purpose of promoting respect and understanding for cultural diversity. Students will learn the history of foods, ingredients, flavor profiles, religious based food practices, etiquette, and customs. Prerequisite: 60 hours completed, and (Human Nutrition and Dietetics majors (HNADBS) or Food, Nutrition and Health majors (FNAHBS) or Hospitality Management (HOSPBS) majors or Human Nutrition Minors (NUTR-M) only). (Typically offered: Fall)