COURSE DESCRIPTION: Introduces the concepts of cultural differences and similarities and the preparation of the food specialties of the major geographical areas of the world. Focuses on emerging cuisines as they become popular.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week. 3 credits
|SPRING 2019: COURSE DETAILS|
|CLASS # 46924||SECTION: 01A||SESSION: 8W1|
|INSTRUCTOR: Mary Bright||CREDITS: 3.00|
|COURSE PREFIX: HRI||CATALOG NUMBER: 206|
|LOCATION: GLENNS||DAYS: TW||ROOM NUMBER: 0158|
CLASS TIMES: 02:00 PM – 03:50 PM
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