HCM 363 - Food Sustainability, History, and Culture

2 credits

This course introduces students to the importance of various sustainability practices and a historical perspective of food and culture, its supply chain, and how we came to have a global market. Students will implement these practices in food service operations to control operating costs and be good environmental stewards. Students will also get an overview of food worldwide, looking at thirteen significant global cuisines, ingredients, and origins.

Prerequisite:
HCM 100

Semester Typically Offered:
Fall Only