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HRM-232 WrldCultCuisine:SocSci Persp

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.

Term: Spring 2024

Course Type: Credit - 3 Credits

Section: 001 (Closed)

Ways to take the class: Face-to-face

Days: TTH

Time: 2:00PM to 3:15PM

Start Date: 01/23/2024

End Date: 05/19/2024

Location: Arnold Campus

Room: CRSC 346 Building:
Careers Center

Instructor: David M Caskey (Subject to change)

Class Size: 25

General Education Requirement: Social and Behavioral Sciences, Diversity Requirement

Section Info: This section is participating in the Direct Digital Access program. A course materials fee of $45.75 plus tax will be charged to your student account when you register. Your course materials will be accessible in Canvas on or before the first day of class. For more information, visit