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: 270 (Closed)
Ways to take the class: Online
Start Date: 02/05/2024
End Date: 05/19/2024
Location: Online
Room: TBA
Instructor: Kenneth Jarvis (Subject to change)
Class Size: 27
General Education Requirement: Social and Behavioral Sciences, Diversity Requirement
Section Info: Note: This section is a fully online course with no regularly scheduled meetings. 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 http://bit.ly/AACC-DDA.