In TGM 506: Communication and Negotiation, I developed multicultural competence through cross-cultural communication, negotiation strategies, and the review of global management case studies. Through interactive simulations, structured negotiations, and multicultural team exercises, I examined how cultural norms, values, and communication styles influence leadership and collaboration in international contexts. The course provided a substantive understanding of how culturally informed communication shapes organizational outcomes and global partnerships.

I better understand different negotiation theories and how they impact business interactions, cognitive and negotiation behavioral processes, and the importance of increased preparation, flexibility, and adaptability in negotiation settings. These vital skills support the fusion of disciplinary studies. Cross-sector collaboration, cross-cultural communication, and negotiation are used in the international defense industry.

This experience directly advances the GCSP theme of Joy of Living by promoting inclusive collaboration, mutual respect, and constructive problem-solving across cultures. By learning to navigate differences in communication styles and negotiation frameworks, I gained skills essential for designing solutions that are both technically sound and culturally acceptable. 

In NTR 348: Cultural Aspects of Food, I examined how culture, lifestyle, and food practices influence health outcomes across global and U.S. populations. The course required analysis of social, political, and economic systems across local and global contexts, as well as evaluation of how race, gender, socioeconomic status, religion, and citizenship shape access to nutrition and well-being. This interdisciplinary study strengthened the understanding of how cultural identities and structural systems intersect to affect communities. 

Through experiential learning, such as preparing cultural dishes and analyzing global food systems, I gained interdisciplinary and multicultural perspectives that help me design solutions that promote nutritional equity and cultural respect—key aspects of enhancing the joy of living.

This course advances the GCSP theme of Joy of Living by demonstrating how food fosters health, identity, belonging, and shared human experience. By studying cultural acceptance and global dietary practices, I developed empathy and cultural awareness. The experience reinforces that promoting well-being requires not only technical competence, but also deep cultural understanding and inclusive leadership.