Course Schedule and Catalog
Course Schedule - Spring Semester 2023
Meeting location information can now be found on student schedules in ESTHER (for students) or on the Course Roster in ESTHER (for faculty and instructors).Additional information available here.
Meeting location information can now be found on student schedules in ESTHER (for students) or on the Course Roster in ESTHER (for faculty and instructors).Additional information available here.
COLL 126 001 (CRN: 24307)
A TASTE OF THE WORLD
Long Title: A TASTE OF THE WORLD: INTERNATIONAL CUISINE (WILL RICE)
Department: College Courses
Instructor: Nino, Maggy
Meeting: 7:00PM - 7:50PM T (9-JAN-2023 - 21-APR-2023)
Part of Term: Full Term - No WL Purge
Grade Mode: Satisfactory/Unsatisfactory
Course Type: Seminar
Language of Instruction: Taught in English
Method of Instruction: Face to Face
Credit Hours: 1
Course Syllabus:
Course Materials: Rice Campus Store
Restrictions:
Must be enrolled in one of the following Level(s):
Undergraduate Professional
Visiting Undergraduate
Undergraduate
Section Max Enrollment: 10
Section Enrolled: 9
Waitlisted: 0 (Max 99)
Current members of the waitlist have priority for available seats.
Enrollment data as of: 29-APR-2024 2:11PM
Final Exam: No Final Exam
Final Exam Time:
2-MAY-2023
9:00AM - 12:00PM T
Description: The 21st century is primarily defined by a greater interlacing of cultures; its diversity has led to many new collaborative initiatives, nevertheless the historically high immigration levels have raised social, cultural and economic anxieties internationally. Consequently as members of a diverse learning institution such as Rice we must work to embrace our cultures and learn of others’. In our modern and ever diversifying world, this course will seek to answer through a study of international cuisine, how our cultures have come to shape the culinary arts and what these influences reveal about our cultures? In A Taste of the World: International Cuisine students will work in collaborative baking and research projects to learn about the influence of culture on varying culinary styles. With no exams in this course, students will participate in in-class collaborative projects, discussions, and complete an individual final project on a culture of choice (one not covered in class).