Free Electives

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 Northern California. 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.

Students will be introduced to the principles and techniques of creating visual content and visual storytelling through digital photography. This course will give the student a basic understanding of digital capture utilizing 35mm DSLR camera systems, digital darkroom techniques, and best digital workflow practices. Students will develop a visual literacy by analyzing historical trends of visual communication as well as critically examining current marketing and communication trends in the food industry, and will also learn to work on location and in the studio creating food-based content. In addition, they will be introduced to food styling techniques. *** Students must have a DSLR camera in order to enroll in this class. ***

This course will inspire students to explore the social, economic, and environmental sustainability within our food system with particular emphasis on issues related to the climate crisis. Through lectures, discussion, project work, and hands on experiences, students will engage in a critical analysis of the historical and contemporary methods of production, distribution, processing, marketing, purchasing, preparation, and waste management within the food system. Participation in this course will provide students with a deep and nuanced understanding of the challenges to nutrition and sustainability presented by historical, political, economic, social, and cultural dynamics, as well as logistics, technology, and physical infrastructure. Special emphasis will be placed on exploring the role and responsibility of chefs, restaurant workers, food business owners, farmers, farmworkers, eaters, consumers, voters, corporations, policy makers, organizations, social movements, and others in making meaningful change and contributing to the development of a more just, equitable, and sustainable food system.

This course offers students a unique opportunity to study farm-to-table culinary practices and deepen their culinary philosophy, menu design, and ingredient sourcing through hands-on farm work and an exploration of sustainable farming practices. The course will explore what it means to produce food in a regenerative way, embedding the values of integrity, honesty, consciousness, creativity, responsibility, respect, and social commitment. Understanding the soil and the people that nurture it in a way that is consistent with these values is essential to developing a truly exceptional and place-based menu, restaurant, and cuisine.

This course offers students the opportunity to develop personal relationships with other food system actors in their community including farmers, consumers, business owners, community organizations, and others. Direct participation in these relationships will empower them to make informed choices about their role as a chef or restaurateur in today's world. Students will coordinate with local organizations, producers, and each other to create a network of education and collaboration and will be challenged to imagine how these connections might be used to address real world problems and challenges to social, economic, and environmental sustainability within their community and throughout the world. By engaging in relationships with local producers, organizations, consumers, and each other, students will be encouraged to develop the skills needed to build social capitol and to evaluate their own values and beliefs about what sustainable chef-farmer-community collaborations can accomplish.

This Independent Study elective course offers students the opportunity to explore a key issue in the community. Students will select a local agency for which to volunteer; keep a journal of their experience; and develop a paper analyzing their experience, the larger social issues that the agency addresses, and the personal changes that resulted from involvement with the agency. (Enrollment only by permission of the dean and the instructor of the course.)

This course focuses on the regional cuisines of Mexico, Central America, and the Spanish-speaking Caribbean. Special attention will be given to the ingredients--especially corn--cooking techniques, and flavor profiles from these three major regions, whose ingredients and geography overlap, creating both commonalities and distinct culinary traditions. In this course, students will compare and contrast how similar ingredients are utilized in different ways amongst these regions to create distinguishable flavor profiles and iconic dishes associated with each one. Students will engage in lecture, hands-on cooking classes, and evaluation of dishes by the instructor, invited guests, and their classmates during family meal.

This course focuses on the regional cuisines of South America. Special attention will be given to the ingredients--especially tubers, grains, and manioc--cooking techniques, and flavor profiles and iconic dishes from the Pacific Coastal, Andes, Amazon, Cerrado, and Pampas regions. The class will compare and contrast how similar ingredients are utilized in different ways amongst these regions to create distinguishable flavor profiles and iconic dishes associated with each one. Students will engage in lecture, hands-on cooking classes, and evaluation of dishes by the instructor, invited guests, and their classmates during family meal.

Asian Cuisine I focuses on the regional cuisines of Central, Western, and South Asia as defined by the historic Silk Road. The course will explore both ancient and modern culinary attributes of the region by following trade routes out of China, across the steppes, and into Persia, as well as secondary routes leading out of China through South Asia. Focus will be placed on ingredients, cooking techniques, and flavor profiles from the major regions whose overlapping geography have created both commonalities and distinct culinary traditions across greater Asia. We will compare and contrast how similar ingredients are utilized in different ways among these regions to create distinguishable flavor profiles and iconic dishes associated with each region. Students will engage in lecture, hands-on cooking classes, and evaluation of dishes by the instructor, invited guests, and classmates.

Asian Cuisine II traces cuisines along the historic spice routes of Asian seas and waterways. Connectivity to the cuisines of greater Asia will be explored, building upon the topics covered in Asian Cuisine I. Attention will be given to ingredients, cooking techniques, and flavor profiles from countries including India, Sri Lanka, Thailand, Indonesia, the Philippines, and Vietnam. We will compare and contrast how similar ingredients and cooking techniques are utilized in different ways to create distinguishable flavor profiles and iconic dishes associated with each region. Students will engage in lecture, hands-on cooking classes, and evaluation of dishes by the instructor, invited guests, and classmates.

This is a residential module of 45 hours that aims to enable students to think more effectively like global citizens. Based on the 4Rs framework of Recognition, Respect, Reconciliation, and Rooting, it lays the foundation for enhanced cross-cultural understanding when interacting with people from diverse backgrounds. This module discusses the Seven Dimensions of Culture model by Trompenaars and Hampden-Turner, and includes a personalized Intercultural Awareness Profile. It also addresses issues of social responsibility for sustainable community development.

Building on the topics covered in Advanced Cooking, this course focuses on the regional cuisines of Italy as defined by the states of Lazio, Umbria, and Marche, as well as the more northern states. Students will examine the influences of the trade routes across the Ligurian and Adriatic Seas from other regions of the Mediterranean. Emphasis will be placed on ingredients, cooking techniques, and flavor profiles from the major regions of the north, whose overlapping geography has created both commonalities and distinct culinary traditions. Students will compare and contrast how similar ingredients are utilized in different ways amongst these regions to create distinguishable flavor profiles and iconic dishes. They will also engage in lecture, hands-on application of the basics of cooking to a variety of regional preparations, and evaluation of dishes by the instructor, invited guests, and classmates.

This course is delivered over a four-week period and focuses on the regional cuisines of the Southern Mediterranean area. It will explore indigenous ingredients and cooking techniques unique to this region and its relationship to human health. This class will focus on the food, culture, and identity of the Southern Mediterranean region, with a special focus on the cultural history. Prepare, taste, serve, and evaluate traditional, regional dishes from Morocco, Algeria, Tunisia, Libya, and Egypt. Emphasis will be placed on ingredients, flavor profiles, and techniques representative of the different regions of the Southern Mediterranean diet.

This course focuses on the regional cuisines of the Iberian Peninsula. It will explore indigenous ingredients and cooking techniques unique to this region and its relationship to human health. Prepare, taste, serve, and evaluate traditional, regional dishes of Spain and Portugal. Emphasis will be placed on ingredients, flavor profiles, and techniques representative of the different regions of the Iberian diet.

This course will focus on the foundations of preparing Japanese cuisine. Students will learn the origins of Japanese cuisine as well as the importance of seasonality, colors, tableware, kitchenware, and seasonings, as well as basic cooking techniques of Washoku. Weekly lessons will include basic skills related to the making of dashi, soups, simmered foods, steamed foods, deep-fried foods, grilled foods, rice, noodles, sashimi, and sushi.

This course will allow students to apply the skills they have learned in the previous sections to develop and execute repetition with respect to Japanese tradition and cooking techniques, while considering local and sustainable dining trends in the American market. They'll continue learning advanced techniques for preparing Japanese cuisine, combined with today's innovative Japanese food and beverage pairing; practice repetitions on the variety of cooking techniques for traditional Japanese cuisine; and be exposed to the influences Japanese cuisine has on different cuisines internationally. Lessons will evolve from tradition to adaptability with a Japanese mindset of seasonal, local, and sustainable. Use of Japanese ingredients and western substitutions will be practiced, so recipes that call for an unavailable ingredient can use an acceptable substitute. Students will also explore the rich history of fermented beverages in Japanese culture, with particular emphasis on sake, and learn to pair dishes with beverages. Integrated with the CIA's Japanese Cuisine concentration, this course will give students a basic-level certification in the knowledge and skills needed to discuss and serve sake at a professional level.

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.

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.

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.

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.