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Certificate Requirements

Global Cuisines Certificate

  

Requirements for the Certificate (15 credits or five courses)

(Check the Purdue Catalog)

 a.   LC 28100 Introduction To World Food Cultures (Required Course: 3.00 credits)

      (Offered Fall, Spring and Summer)

This course introduces students to global food culture and world gastronomy. It covers different aspects of food studies such as food representations in art and literature, national identity, culinary traditions, and world trade and migration in respect to food. This course will give students a broad overview of the relation between food and many other disciplines, allowing them to connect the topics addressed to their own fields of study.

 

b.   Languages and Cultures Selective (1-2 Courses, 3.00 – 6.00 credits)

  1. CHNS 28100 Introduction To Chinese Food Culture I (3.00 credits)
  2. CHNS 28100 Introduction To Chinese Food Culture II (3.00 credits)                                    
  3. FR 38000 Special Topics In French Culture And Civilization (3.00 credits)                           
  4. GER 28000 German Special Topics (3.00 credits)
  5. GER 28000 Food Culture in German-Language Lands (3.00 credits)
  6. ITAL 38100 Italian And Italian American Food Culture (3.00 credits)
  7. JPNS 48500 Culinary Culture Of Japan (3.00 credits)
  8. KOR 38100 Introduction To Korean Food Culture (3.00 credits)
  9. LC 280 Middle Eastern Food Culture (3.00 credits)
  10. SPAN 48500 Food And Culture In The Hispanic World (3.00 credits)

c.   Other Departments or Colleges Selective (2-3 Courses, 3.00-6.00 credits)

This is a partial list of courses that can be counted towards the Certificate. Other courses 
related to food can substitute for these. For information, contact ctenorio@purdue.edu.

  1. AGEC 25000 Economic Geography Of World Food And Resources (3.00 credits)
  2. AGEC 32700 Principles Of Food And Agribusiness Marketing (3.00 credits)
  3. AGEC 33300 Food Distribution - A Retailing Perspective (3.00 credits)
  4. AGRY 28500 World Crop Adaptation And Distribution (3.00 credits)
  5. ANTH 21200 Culture, Food And Health (3.00 credits)
  6. ANTH 25600 Archaeology Of Beer (3.00 credits)
  7. ANTH 33700 Human Diet: Origins And Evolution (3.00 credits)                                           
  8. ASEC 30100 Building Intercultural Partnerships (3.00 credits)
  9. ASEC 43100 Planning For International Engagement Methods (1.00 credit)                         
  10. ASEC 43110 International Engagement Methods (1.00 to 3.00 credits) 
  11. ASEC 43120 Evaluating International Engagement Methods (1.00 credit)                           
  12. ASEC 53100 Global Learning For Agriculture, Food And Natural Resources (3.00 credits)
  13. ASEC 55100 International Engagement And Development Strategies (3.00 credits)
  14. BTNY 28500 Plants And Civilization (3.00 credits)                                                              
  15. BTNY 35000 Biotechnology In Agriculture (3.00 credits)                                                    
  16. COM 30300 Intercultural Communication (3.00 credits)                                                      
  17. FS 16100 Science Of Food (3.00 credits)                                                                            
  18. FS 16300 Introduction To Fermentation Sciences (3.00 credits)                                         
  19. FS 47000 Wine Appreciation (3.00 credits)                                                                         
  20. HIST 30305 Food In Modern America (3.00 credits)                                                           
  21. HORT 30600 History Of Horticulture (3.00 credits)                                                             
  22. HORT 40300 Tropical Horticulture (3.00 credits) 
  23. HTM 29001 Food And Beverage Management (3.00 credits)                                                 
  24. SFS 31200 Urban Agriculture  (1.00 credit)                                                                       
  25. SFS 31300 Farm To Fork (1.00 credit)                                                                             
  26. SFS 41200 Colonialism, Globalization, And Food Justice (1.00 credit)