World Cuisines

Catalog description

Explore the intersection of culture, nutrition, and culinary arts through the foods of the world. In this hands-on lab course, students will prepare traditional dishes using authentic ingredients and techniques while developing foundational skills such as knife work, cooking methods, and flavor balancing. Emphasis is placed on understanding the cultural significance of food practices, promoting respect for diverse culinary traditions, and examining how regional cuisines reflect nutritional needs, values, and environments. This course encourages thoughtful, inclusive cooking and equips students with the tools to engage with global foodways in a culturally sensitive and health-conscious way.