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DIT 2310 Lab for Food, Culture & Cuisine

This laboratory component of DIT 2305 explores cuisines of Asia, Middle East, Africa, Europe, Mediterranean and the Americas. Indigenous ingredients and flavor profiles of international cuisines are addressed. Advanced preparation methods and cooking techniques will be utilized and demonstrated. Two lab hours per week.

Division: Health Sciences
Department: Dietetics and Nutrition
Repeatable Credit: No
Offered Online: No

Prereqs: HMT 1112 

Outcomes

  • Explore indigenous ingredients found in traditional dishes from various cultures and explain the differences and/or similarities in the flavor profile.
  • Create an oral presentation on a chosen culture and describe traditional foods, cultural and current food practices and recipe modifications.
  • Research traditional foods and dishes of various cultures and demonstrate advanced preparation methods and cooking techniques.
  • Work as a team and present an taste and tour of various cultures around the world to community participants. Plan, organize, create and serve a multicultural meal.

Credit Hours: 1

Lab Hours: 2