Jul 12, 2024  
BC3 Academic Catalog: 2009-2010 
BC3 Academic Catalog: 2009-2010 [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 cuisines. They will be exposed to a number of interesting culinary specialties and food customs from the world’s diverse cultures.