Environmental Cooking - NFS 195 Z1 - Course Syllabus or Other Course-Related Document

8/7/2019 Environmental Cooking - NFS 195 Z1 - Course Syllabus or Other Course-Related Document

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: Dr. Cynthia Belliveau: 322 South Prospect Street

: 656-3890: [email protected] : Andrea Ziga, [email protected]

: May 23-June 4. Monday-Friday 3:30pm-7:30pm, Saturdays 8:00am-12:00pm: 233 Marsh Life Science Foods Lab

: by appointment: , Alice Waters (available at the UVM

Bookstore). Other readings as assigned will be available on course reserve at the UVMLibrary.

The goal of the class is to better understand your personal food system. Tocook and eat to help meet your needs for a safe and nutritious diet, while

ensuring that food production systems are environmentally sensitive,economically viable, socially responsible and sustainable over the long term.

By the end of this course you should be able to:

1. Gain critical thinking skills about the complex dynamics of food that hasbeen grown, procured, prepared, and eaten using a sustainabilityframework.

2. Connect this knowledge of that relationship to your own food, and to theglobal environment in which you live.

3. Learn basic culinary skills in order to cook for yourself.

This course will use an experiential approach, meaning through your action wewill begin to understand the multifaceted, varied, and important ways cookingand eating help us understand issues of sustainability. We will explore theseissues through 4 dominant perspectives (there are more):

economic environmental human health social

With your input, we will start the complicated journey of putting theseperspectives together in a way that allows us to cook, eat and ultimately livewith more balance.All discussions, lectures, cooking and eating will take place in the Food Lab andwill serve as the foundation of our exploration of food and sustainability.

mailto:[email protected]










Your energy, effort, mise en place (preparation), creativity, humor,

resilience, interest, thoughtful comments, and observations are critical toour learning. Come with and be prepared to explain a current food articlethat uses one (or more preferably) of the sustainability perspectives.

You will be asked to write a lab report after each class analyzing yourexperience in lab and reflecting on the readings.

A 3-4-page essay synthesizing class discussion, lab reports and readings.

You and your team will be responsible for the day’s lesson. Plan to meetwith me to discuss the topic your team would like to studyand present.

Prepare some leading questions that ask your classmates to think aboutthe issue you are going to present. Visual displays, tastings, and videowill enhance your presentation. Plan to present for 30 minutes and allow15 minutes for questions and answers.

Send me 3 follow-up questions immediately after the presentation forinclusion in the lab report.

A culmination of your cooking experience and a 4-5 page synthesis of your lab reports, readings, presentations, and essays.

(Food Lab topic may be changed at instructor’s discretion withnotice)

: Introduction

: Basic Knife Skills, Mise en Place, Sanitation: Lab Report and Readings as assigned for next class

Salads and Vinaigrettes: Lab Report and Readings as assigned for next class

:



: Preserving: Lab Report and Readings as assigned for next class

: Beans and Rice

: Lab Report and Readings as assigned for next class

:: Pasta



: Bread and Broths

: Lab Report. First Essay and Readings as assigned for next class

:: Roasting


:: Braising


:: Desserts


::

Cell phones and pagers should beturned off. Chronic tardiness is not acceptable. You are expected to come to class every day,and if you are sick you need to contact me directly.

. The experiential nature of this course requiresthat you to come to every class and to hand in every lab report; these elements are central toyour learning experience. Any missed classes will require that you make it up and if you miss



without making it up you will not pass the course. I will offer only onemake-up class at the conclusion of the course. Each missed class will also be considered againstyour final grade in the course. If you need to miss class for religious or medical reasons pleasecontact me directly to discuss.

The class is organized to promote dialogue and

interaction. When you are in class you need to participate. I will be following all the lab teamsto make sure there is full participation. Own this experience. I also intend to have conversationsduring class and will call on people during discussions as well.

I will be leading class discussions in thebeginning and organizing our lab activities (and then handing it over to you) as much or morethan I will be presenting lectures. We will have much better and more meaningful discussions if everyone comes in prepared. If you don’t understand a reading, bring in a list of questions – wecan use them to begin our discussions.

. If you hand in an assignment late you will be marked down 1point for every day the assignment is overdue.

(notattributing other people’s ideas, arguments or phrases properly) and will result in afailing grade.

Documents

Environmental Cooking - NFS 195 Z1 - Course Syllabus or Other Course-Related Document