CA 280 - Food and Culture Studies Through Travel

Description
This course will provide an in-depth study of the food and culture of a domestic or international location. Through lectures, research, and on-site tours and tastings, students will learn about the many influences that help to shape a region’s cuisine and identity. This course has a mandatory travel component as well as pre and post trip class sessions. Students are responsible for all travel costs associated with this course and may be required to have a valid passport and visa. Preference will be given to students in a culinary, baking, or brewing program.

Credit Hours: 3
Contact Hours: 3
Prerequisites/Other Requirements: None
English Prerequisite(s): None
Math Prerequisite(s): None
Course Corequisite(s): None
Academic Program Prerequisite: None
Consent to Enroll in Course: Department Consent Required
Dual Enrollment Allowed?: No
Number of Times Course can be taken for credit: 1
Programs Where This Course is a Requirement:
Baking and Pastry Arts Certificate, Culinary Arts, A.A.A.S.

General Education Requirement:
None
General Education Learner Outcomes (GELO):
NA
Course Learning Outcomes:

Examine regional food and drink specialties through tours and tastings [demonstrated through written papers, individual projects].

Describe how influences such as history, religion, art, geography, and agriculture work to shape a region’s cuisine [demonstrated through written projects].

Discuss industry practices and trends of a region as they relate to various segments of the foodservice and hospitality industry [demonstrated through written papers].

Observe, compare, and contrast cultural norms different from one’s own through exposure to people, cuisine, monuments, and other significant attractions [demonstrated through written papers, individual projects].

Understand and apply appropriate social and travel etiquette in a variety of contexts such as transportation, dining, and the use of basic travel language [demonstrated through observation and discussion].

Identify ways to apply cultural learning obtained from the study away experience to one’s own academic discipline and/or career direction [demonstrated through written papers].

Demonstrate the ability to interact constructively with peers as well as people of different cultures during study, travel, and immersion [demonstrated through observation and discussion].

Course Outline:

Pre-departure Week
- Class Syllabus and Assignments
- Overview of Location History and Cuisine
- Itinerary
- Travel Smarts and Safety
- Ettiquette
- Packing and Money
- Language Overview and Quick Phrases
On-site
- Tours and Tastings
- Group Discussions
- Assignment Work
Post-trip
- Assignment and Final Project Submission
- Project Presentation
- Group Discussions

Instructional Strategies:
On-site participation: 60-80%

Lecture: 10-20%

Facilitated discussion: 20-30%

Mandatory Course Components:

Travel is a key requirement of this course. Students are responsible for all costs associated with the program.
Mandatory Pre-departure and Post-trip Meetings
Assignments and Final Project
Applicable Travel and Other Forms

Equivalent Courses:
None

Name of Industry Recognize Credentials: None

Course-Specific Placement Test: None
Course Aligned with ARW/IRW Pairing: NA

Mandatory Department Assessment Measures:
None.

Course Type:
Elective- Offering designed to expand learning opportunities for degree seeking students. May or may not be required for students in a specific GRCC program.
Course Format:
Lecture - 1:1
Total Lecture Hours Per Week: 3
People Soft Course ID Number: 100614
Course CIP Code: 12.9999
Maximum Course Enrollment:
School: School of Business & Industry
Department: Culinary Arts (SICE)
Discipline: CA
First Term Valid: Summer 2025 (5/1/2025)
1st Catalog Year: 2024-2025
Name of Course Author:
Sasha Ahmed

Faculty Credential Requirements:
Master’s Degree (GRCC general requirement), Other (list below)
Faculty Credential Requirement Details:
Full-time GRCC tenure track culinary faculty member
Faculty must be approved to lead study away programs and have an approved proposal.

Course Review & Revision Year: 2028-2029