CAHS 247 Food and Culture (2)
Lec-17.5, Lab-52.5, field trips
Credit, Degree Applicable
Hands-on food preparation of the cuisine of multiple cultures. Topics covered: food in relation to historical, geographical, and social customs; principles of international food preparation and evaluation of specialized equipment.
This course may be offered through International Education in various countries.
Offered on occasion

After successful completion of this course, students will be able to:

Find more details on this course in its official Course Outline of Record