Jul 15, 2020  
2018-2019 Undergraduate Catalog 
2018-2019 Undergraduate Catalog [ARCHIVED CATALOG]

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FR 201 - Appreciation of French Cuisine

Appreciation of French cuisine through the aesthetic theories of French gastronomy, in-class tastings, and consideration of French culture, history, and dietary habits. Taught in English. Course will not have an established scheduling pattern.

Credits: (5)

Learner Outcomes:
Upon successful completion of this course, the student will be able to:

  • Describe and evaluate the qualities of French cuisine accurately using the appropriate aesthetic and cultural terminology
  • Identify techniques used in French cuisine and explain the value of these techniques in achieving an aesthetically elevated product
  • Relate French cuisine to French culture and history and to evolving French aesthetic norms and traditions from the 19th century to the present
  • Distinguish and explain the differences among divergent views and approaches to French cuisine in terms of regional, social class, and religious (among other) differences
  • Apply aesthetic judgement and critical thinking by tasting and using appropriate vocabulary to evaluate/describe flavor profiles, textures, cooking techniques, etc.
  • Identify and critically assess connections between dietary habits, cultural norms governing food and drink, and individual and societal health
  • Identify and evaluate ways in which the relationship between personal, social, professional, and economic well-being is tied to (and expressed by) dietary habits and cultural norms governing food and drink
Learner Outcomes Approval Date:

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