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    The Culinary Institute of America
   
 
  Dec 13, 2017
 
 
    
2017-2018 Academic Catalog
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Global Cuisines and Cultures: France (BPSE-311)

3.0 credits
The study of global cuisines and cultures allows us to develop a greater understanding of the human condition. Through experiential learning, we will examine the connection between gastronomy, culture, society, and local and global food systems of France. We will visit farms, wineries, food processing plants, restaurants, museums, and historical and educational sites and institutions to learn about food production and consumption, as well as culinary tradition. The Global Cuisines and Cultures elective travel courses take place between bachelor’s semesters in late April/early May and late July/early August. Prerequisite(s) or Corequisite(s): Two of the following – Literature and Composition (LITC-300), Food and Cultures: France (LART-311), Elementary French I (FREN-310), Elementary French II (FREN-320), Intermediate French (FREN-350), or History and Cultures of Europe (HIST-301)



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