Recent SemestersFall 2026, Spring 2026, Fall 2025, Spring 2025Class Size45 studentsCredits3PrerequisiteLimitation on Enrollment: This course is not open to students with previous credit for CACM 150. Transfers ToUC and CSUCal-GETC Area 4 · IGETC Area 4G · CSU GE Area D7 · CSU GE Area EDescriptionThis course examines the regional, ethnic, cultural, religious, historical and social influences on food patterns and cuisine, as well as how food is viewed as an expression of cultural diversity. Traditional foods of geographic areas and cultures, geographic factors in food availability, global food issues, dietary habits, religious influences and an overview of nutritional problems of ethnic groups are discussed and assessed. Connection is drawn between major historical events and how and why these events affected and defined the culinary traditions of different societies. Also presented are nutrition consequences of ethnic food choices, sanitation and safety practices, and applications of food and nutrition services. This course is for students interested in a career in nutrition, culinary, hospitality management, and those with an interest in ethnic cuisine.Usually HeldTue Thu 9:35am–11:00am, Tue Thu 9:35am–10:55am 