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    The Culinary Institute of America
  Feb 22, 2018
2017-2018 Academic Catalog
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Global Cuisines and Cultures: Italy (BPSE-312)

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 Italy. 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: Italy (LART-312), Elementary Italian I (ITAL-310), Elementary Italian II (ITAL-320), Intermediate Italian (ITAL-350), or History and Cultures of Europe (HIST-301).

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