HOS 220 Food and Culture in America

This course is intended to teach the student the historical, geographical and cultural influences on the development of American cuisine. This multicultural cuisine class introduces the student to a wide variety of imported ingredients and cooking techniques that have changed how the food industry has been blending all different cuisines and creating a more "worldwide" cuisine. The course has a focus on cultural cuisines and the global impact each culture has on today's cuisine.

Cross Listed Courses

Cross-listed with MCS 220

Hours

3 Credits, 3 Hours