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HRM 315 Continental, Ethnic, and Regional Cuisine 3.0 Credits

The course explores the origins of what we now call Mediterranean Cuisine (in its widest definition) from the fall of the Roman Empire in the 6th century to the Age of Reason in the 17th and through to its contemporary definition. We visit Asia, the sub continent, the Maghreb, Middle East and other Mediterranean destinations defining their historic, cultural and contemporary contributions and cooking a wide variety of indigenous dishes. This is the most influential of all cultures on contemporary western cooking and diet.

College/Department: Center for Food Hospitality Management
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 115 [Min Grade: D] or CULA 120 [Min Grade: D]

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