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.

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. Students will explore and examine food history, religion, traditional diets, economic impact, dietary adaptations, and therapeutic uses of food.

Location(s) Typically Offered: Arnold Main Campus (MC) and Online (OL)

Term(s) Typically Offered: Fall, spring, and summer

Course Outcomes:
Upon successful completion of this course, students will be able to:

1.    Examine social, political, religious and economic factors affecting food habits and the development of national cuisines.
2.    Identify the cuisines and food habits of specific world cultures, including features of ethically ‘acceptable’ foods.
3.    Examine the historic and contemporary influences on food and cuisine in the United States.
4.    Utilize information research skills using library resources and reference books.                                
5.    Describe the origins of human food production and the difference between “food” and “cuisine”.                                                                     

6.    Define a “foodway” and how ethnic food products evolve over time and distance.