FSCN2001
FSCN 2001 - A Food Systems Approach to Cooking for Health and the Environment (3 Cr.)
Food Science & Nutrition (11026)
TCOA - College of Food, Agricultural and Natural Resource Sciences
FSCN 2001 - A Food Systems Approach to Cooking for Health and the Environment (3 Cr.)
Course description
This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices.
prereq: [soph, jr, sr] or instructor consent
prereq: [soph, jr, sr] or instructor consent
Minimum credits
3
Maximum credits
3
Is this course repeatable?
No
Grading basis
OPT - Student Option
Laboratory
Lecture
Typically offered term(s)
Every Fall