HRM 232 - 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.

Explore the relationship between human societies and the foods they eat. Examine food history, religion and food, traditional diets, economic impact, dietary adaptations and therapeutic uses of food. This course is designed to help 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. Cultural groups with significant populations in the United States, as well as smaller groups who maintain homogeneous cultural communities, will be examined.

Note: Typically offered at MC and OL; fall, spring, and summer terms.

Course Outcomes:

Examine social, political, religious and economic factors affecting food habits and the development of national cuisines.
Identify the cuisines and food habits of specific world cultures, including features of ethically ‘acceptable’ foods.
Examine the historic and contemporary influences on food and cuisine in the United States.
Demonstrate professional disposition and workforce skills in all class activities.