FSM 170 - Food Culture and Religion - Defining Cuisine through Religion and Culture

Institution:

Westmoreland County Community College

Subject:

Food Service Management

Description:

This course identifies and investigates the relationship of food/cuisine to culture and religion. Emphasis will be given to religious dietary laws and practices, food symbolism and taboos, religious and cultural feasts, festivals and traditions.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.westmoreland.edu

Phone Number:

(724) 925-4000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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