NTDT 475 - Transcultural Foods and Cuisine (3 to 5cr.)

Credit(s): 3-5

TRANSCULTURAL FOODS & CUISINE
Component: Laboratory
Travel study of transcultural food habits: attitudes, beliefs, customs and taboos. Visits to major food industries and health organizations and interaction with indigenous population.
Repeatable for Credit: Y Allowed Units: 5 Multiple Term Enrollment: N Grading Basis: Student Option
PREREQ: NTDT 200.

University Breadth: History and Cultural Change Additional University Requirement(s): Multicultural Course Typically Offered: Winter

General Education Objectives:
Communicate Effectively in Writing Communicate Orally Communicate Through Creative Expression Work Collaboratively Across a Variety of Cultures Work Individually Across a Variety of Cultures