Fall Semester: Not Offered
DIT 2305 Food, Culture & Cuisine
3.0 Credit Hours
Discuss relationships between food and culture. Explore cuisines of Asia, Middle East, Africa, Europe, Mediterranean and the Americas. The laboratory component will address ingredients and flavor profiles of international cuisine. Preparation techniques will be demonstrated and utilized. One classroom, two clinical and two lab hours per week.
Prerequisite: HMT 1112
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