Nov 28, 2020  
2020-2021 Undergraduate and Graduate Academic Catalog July 2020 
    
2020-2021 Undergraduate and Graduate Academic Catalog July 2020
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Concentration Capstone: Latin Cuisine (BPSE-450L)

3.0 credits
This course is designed to give students the ability to critically think, conduct basic research, and present their findings. The “Final Project” will be directed by the student’s individual interests. Throughout this course, the student will apply deeper thinking of a subject and create a topic/question that will then be researched. The research will be conducted by examination of books, scholarly journals, online resources, field work, and regional travel. The process will follow a sequential set of metrics starting with formulating the proposal, examining resources, developing an outline, presenting an abstract and chapter outline, and culminating with a final paper and/or presentation. Corequisite(s): Advanced Cooking (ADVC-301L), Ancient Foods in a Modern World: Latin American Crops in the Global Arena (LART-335), Latin Cuisines: Mexico, Central America, and the Caribbean (BPSE-420), and Latin Cuisines: South America (BPSE-421).



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