Introduction to the study of social, cultural and communication factors which influence food habits of various ethnic groups that may differ from typical North-American diets. Variations in basic food preparation and culinary techniques will be explored (in the food laboratories).
Prerequisite(s): Foods and Nutrition 2130 or Foods and Nutrition 2232.
Extra Information: 3 lecture hours and 3 laboratory hours.
Course Weight: 0.50
Breadth:
CATEGORY A
i
Subject Code: FOODNUTR
This Course is Mentioned in the Following Calendar Pages: