HRM 150 - Chinese Cuisine and Culture

1 credit hour - Four hours of lecture, 16 hours of laboratory and 12 hours of field trips.
Examines the unique cultural impact of food and dietary practices on Chinese life. Students identify the major cuisines of China from both historical and contemporary perspectives. Food preparation skills will be demonstrated, taught and related to lifestyle practices. In addition to lab practice, students will travel to an Asian market to observe and discuss the market culture and foods displayed. Lab fee $35.

Note: In addition, the student must provide the required uniform of white chef coat, scarf, apron, checkered kitchen pants, black closed toe shoes and a chef hat. Typically offered at GB; summer term.