PSELMC550 - Mediterranean Cuisine and Ingredients Experiential Learning

Experiential Learning

Semester Credits: 3

Contact Hours: 150

Prerequisites:

Description: 3 semester credits. The course offers students an overview of Mediterranean cuisine by identifying and analyzing different macro areas starting from their historical and cultural backgrounds. The diverse cuisines of the countries bordering the Mediterranean sea, their mutual and external influences, and the lore developed throughout the centuries will be thoroughly covered. Emphasis will be placed on ingredients, flavor profiles, preparations, and representative techniques of important Mediterranean cuisines. This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.