Jan 23, 2019  
BC3 Academic Catalog: 2018-2019 
    
BC3 Academic Catalog: 2018-2019

FSVC 211 - Cultural Cuisines Around the World


3 credits (3 lecture)
Through lectures and demonstrations students become acquainted with the social, cultural, and economic aspects of food preparation including both International and American Regional cuisines. They will be exposed to a number of interesting culinary specialties and food customs from the world’s diverse cultures. Spring semester only.