- Schedule of Classes - February 7, 2022 7:27PM EST
- Course Catalog - February 7, 2022 7:14PM EST
Course information provided by the Courses of Study 2021-2022.
This course explores kosher and halal food practices as a way to understand how the global food industry accommodates diverse and competing religious, cultural, and scientific approaches to food. The essential online component of the course introduces Jewish and Islamic religious law and modern religious food supervision. From diverse presenters, you'll learn about how we celebrate and struggle with food through various religious traditions, conflicting scientific claims, secular public policy choices, and cultural and spiritual practices. We'll discuss how food and eating are used for inclusion as well as exclusion by individuals, families, and groups in private and public settings where food is handled and consumed.
When Offered Fall.
- Recognize Jewish/kosher and Muslim/halal terms, phrases, laws, festivals, and ceremonies and how they relate to special dietary restrictions.
- Briefly explain what kosher and halal requirements are for food products.
- Apply critical thinking skills to oral and written communications in a manner that is respectful of different points of view.
Regular Academic Session. Combined with: FDSC 2500
Credits and Grading Basis
3 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
- TR Morrison Hall 146
- Aug 26 - Dec 7, 2021
Instruction Mode: In Person
Disabled for this roster.