LART courses
31 courses · Culinary Institute of America · Fall 2026
- LART 101 — Public Speaking1 section
- LART 200 — Global Cuisines and Cultures: Italy1 section
- LART 205 — Global Cuisines & Cult: France1 section
- LART 210 — Global Cuisines and Cultures: Spain1 section
- LART 215 — Global Cuisines & Cult: China1 section
- LART 220 — Global Cuisines and Cultures: Peru1 section
- LART 225 — Global Cuisines & Cultures: Costa Rica1 section
- LART 230 — Global Cuisines and Cultures: U.S. Northern California1 section
- LART 240 — Global Cuisines and Cultures: Greece1 section
- LART 250 — Globalization in Historic and Contemporary Contexts1 section
- LART 255 — History of Africa1 section
- LART 260 — Justice, Ethical Leadership & Truth1 section
- LART 300 — World Cultures and Cuisines1 section
- LART 311 — Food and Cultures: France1 section
- LART 312 — Food and Cultures: Italy1 section
- LART 313 — Food and Cultures: Spain1 section
- LART 317 — Food in Film1 section
- LART 320 — Food Writing1 section
- LART 330 — Feasting and Fasting in Latin America1 section
- LART 335 — Ancient Foods and Foodways of Latin America1 section
- LART 336 — Latinx in the United States1 section
- LART 337 — African American Chefs and Southern Food1 section
- LART 338 — Cooking and Tasting Local Sustainable Foodways1 section
- LART 339 — Sustainable Pastry and Local Foodways1 section
- LART 340 — Japanese Culture and History1 section
- LART 345 — Mediterranean Food Studies1 section
- LART 352 — Food for Good: Social Movements and Entrepreneurship1 section
- LART 355 — Research Methods1 section
- LART 355A — Research Methods for Applied Food Studies1 section
- LART 400 — A Sense of Place: Critical Perspectives on the California Wine Industry1 section
- LART 405 — Traditional Foodways, Culinary Customs, and Ingredients of Asia1 section
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