CLR 250 - Global Food Cultures

Credits: 3
3 Lecture Hours

Description
In this course students examine the ways in which culture and traditions of global regions and countries influence food selections. Topics include global dining etiquette, cultural influences, rituals, farm to table, religions, traditions and similarities of global foods. Ethical food choices and the economic and environmental impact of food is introduced. Concentration is on food and food practices in a larger, cultural context. Students focus on the social and economic perspective of what people eat, addressing the questions of who eats what and why. The course provides an introduction from a managerial perspective and understanding of the diversity, contrasts and similarities of a global market.

Learning Outcomes
Upon successful completion of the course, the student will:

Identify the diverse selection of food on a global scale.
Examine similarities and differences in relationship to global regions.
Analyze how religion influences menu offerings.
Examine farm to table practices.
Create menus focusing on distinct global and cultural specifications.
Examine social, economic and environmental influences on global foods.
Develop management strategies for marketing global food cultures based on results of the benchmarking process.

Listed Topics

Creating global menus
Farm to table policy
Religious requirements
Similarities of food offerings
Social and economic restrictions
Service specifications
Global service management
Ethical food options

Reference Materials
Textbook, lecture handout, internet resources

Students who successfully complete this course acquire general knowledge, skills and abilities that align with CCAC’s definition of an educated person. Specifically, this course fulfills these General Education Goals:

Communication
Culture Society & Citizenship

Approved By: Dr. Quintin B. Bullock Date Approved: 3/30/2023
Last Reviewed: 3/30/2023

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CLR 250 - Global Food Cultures