Mar 29, 2024  
BC3 Academic Catalog: 2021-2022 
    
BC3 Academic Catalog: 2021-2022 [ARCHIVED CATALOG]

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 cuisine. Students will be exposed to several culinary specialties and food customs from the world’s diverse cultures. Spring semester only.