This course is designed to help customer service industry professionals such as hospitality, health, and business professionals, to learn to work with members of different ethnic and religious groups in a culturally sensitive manner. Students will explore and examine food history, religion, traditional diets, economic impact, dietary adaptations, and therapeutic uses of food.
Term: Spring 2026
Course Type: Credit - 3 Credits
Section: 270
Ways to take the class: Online
Start Date: 02/02/2026
End Date: 05/17/2026
Location: Online
Room: TBA
Instructor: Ken Jarvis (Subject to change)
Class Size: 26
General Education Requirement: Social and Behavioral Sciences, Diversity Requirement
Section Info: Online classes Note: This section is a fully online course with no regularly scheduled meetings. This section is participating in the Direct Digital Access program. A course materials fee of $46.00 + tax will be charged to your student account when you register. Your course materials will be accessible in Canvas on or before the first day of class. For more information, visit http://bit.ly/AACC-DDA.