DIT 2310 Lab for Food, Culture & Cuisine

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. Two lab hours per week.

Division: Health Sciences
Department: Nutrition and Dietetics
Repeatable Credit: No
Offered Online: No

Prereqs: NONE  

Outcomes

  • Describe indigenous ingredients found in traditional dishes from various cultures and explain the differences and/or similarities in the flavor profile.
  • Create an oral presentation on a chosen culture and describe traditional foods, cultural and current food practices, and recipe modifications.
  • Research traditional foods and dishes of various cultures and demonstrate advanced preparation methods and cooking techniques.
  • Work as a team and present an taste and tour of various cultures around the world to community participants. Plan, organize, create, and serve a multicultural meal.

Credit Hours: 1

Lab Hours: 2