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This course examines regional, ethnic, cultural, religious, historical and social
influences on food patterns and cuisines. Core components: specialized
equipment and utensils related to cultures; traditional foods of selected cultures;
geographic factors in food availability; global food issues; sanitation and safety
practices.
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(54 hours lecture; Degree applicable, CSU, UC)
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Prerequisite:
Eligibility for
ENGL 68 - Preparation for College Writing
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Course Measurable Objectives:
- Determine the traditional meal patterns of Western and non-Western cultures.
- Summarize special occasion foods and food taboos from various regions of the world.
- Compare traditional food habits with contemporary food habits.
- Analyze similarities and differences in the nutritional contributions from comparative ethnic foods.
- Identify the common foods used in each culture studied.
- Compare food patterns as related to religious practices, cultural customs and family structure.
- Compare similarities and differences in the food choices of Americans living in the four regions of the United States.
- Apply sanitation and safety standards in the preparation, storage and serving of food.
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Course Level Student Learning Outcomes:
Students completing NF 28 - Cultural and Ethnic Foods will:
- be able to complete an assignment that demonstrates meaningful self-evaluation related to increasing their personal wellbeing.
- feel motivated to continue discovering about the foods of other cultures.
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Other Nutrition and
Food Courses:
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