CLR 250 - Global Food Cultures

Institution:

Community College of Allegheny County

Subject:

Culinary Arts (chef's Apprent)

Description:

In this course students examine the ways in which culture and traditions of global regions and countries influence food selections. Topics include global dining etiquette, cultural influences, rituals, farm to table, religions, traditions and similarities of global foods. Ethical food choices and the economic and environmental impact of food is introduced. Concentration is on food and food practices in a larger, cultural context. Students focus on the social and economic perspective of what people eat, addressing the questions of who eats what and why. The course provides an introduction from a managerial perspective and understanding of the diversity, contrasts and similarities of a global market.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ccac.edu

Phone Number:

(412) 323-2323

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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