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HSMG 226 - Intl Cuisine & Culture

This course will focus on international cookery covering cuisines from around the world. International Cuisine will give an understanding of flavor concepts and how the cuisine developed and evolved. Discussion will include: history and affects from invaders and bordering countries, topography, geography, climate, indigenous foods, culture and influences from religion, foods and flavorings, cooking methods and regional variations. Meets General Education Requirements of Global Diversity and Collaboration. Typically offered Fall, Spring, Summer.
Level: UG
Class Restriction: FR
Credit Hours: 3

Ferris Equivalencies: RFIM-226-200408

Department: MKTG


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