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National College Credit Recommendation Service

Board of Regents  |  University of the State of New York

Coopersmith Career Consulting | Evaluated Learning Experience

History of Culture and Cuisine in the South and its Effect on Society (MCS-210)


Varies (self-study; self-paced). 

Various; distance learning format.

July 2022 - Present.

Instructional delivery format: 
Online/distance learning
Learner Outcomes: 

Upon completion of the course, students will be able to: describe the relationship between race, class, and ethnicity in the culinary and hospitality fields; determine the importance of family and generational traditions and cross-cultural influences in meal and menu formulation; explain how examining bias, socialization and inequity can encourage partnerships; and compare and contrast changing and evolving societal perceptions when opening a restaurant in a diverse city.


History of Culture and Cuisine in the South and its Effect on Society (MCS-210) is an undergraduate self-study course that culminates with a final exam. This course examines the history of bias, racism, culture and diversity in the culinary and hospitality industry and how regional cooking and food can meld two races and have them become harmonious in both business and existence.

Credit recommendation: 

In the lower division baccalaureate degree category, 3 semester hours in Cultural Studies, General Studies or History (6/22).