Global Food and Hospitality: Cuisine, Culture and Perspectives

FHD291

International field experience with hands-on study of cuisine and hospitality operations. Cultural immersion includes connections to historic food product origins, agro tourism, authentic food preparation and viticulture. Fieldwork includes travel to select global destinations with guided tours and seminars. Summer Only.

3 Credits: 3 Lecture

Prerequisites:
CSC124 and ENL111