HRM232 — World Culture and Cuisine: A Social Science Perspective
3 credit hours - 45 hours of lecture. This course meets the Social and Behavioral Sciences General Education Requirement. This course meets the Diversity Requirement. This course is designed to customer service industry professionals such as hospitality, health, and business professionals, to learn to work with members of different ethnic and religious groups in a culturally sensitive manner. Students will explore and examine food history, religion, traditional diets, economic impact, dietary adaptations, and therapeutic uses of food. Location(s) Typically Arnold Main Campus (MC) and Online (OL) Term(s) Typically all and spring Course