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09/30/2013

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NSF 195 ENVIRONMENTAL COOKINGSYLLABUS SUMMER 2013
Instructor
: Dr. Cynthia Belliveau
Office
: 322 South Prospect Street
Office Phone
: 656-3890
Email
:Cynthia.Belliveau@uvm.edu 
Teaching Assistant
: Kristen Bellis – kbellis@uvm.edu
Days
: July 15 – July 26 in foods lab 9:00 – 1:00, July, Saturday July 20 class trip
Location
: 233 Marsh Life Science Foods Lab
Office Hours
: by appointment
Required Textbook
:
The Art of Simple Food 
, Alice Waters (available at the UVMBookstore). 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, whileensuring that food production systems are environmentally sensitive,economically viable, socially responsible and sustainable over the long term.
Course Description:
By the end of this course you should be able to:1.
 
Gain critical thinking skills about the complex dynamics of food that has been 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
 
socialWith 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.
 
Assessment:
Class/Kitchen Participation: 20% 
 
Your kitchen energy and preparation (mise en place) are critical to yourlearning. Your ability to bravely ask questions about something youdon’t understand is vital to a full experience. Your creativity, humor,resilience, interest, thoughtful comments, and observations will makethis class the best you’ve ever had – be present.
Lab Reports/Quizzes/Mid-Term Essay: 
20%
 
You will be asked to write a lab report after each class analyzing yourexperience in lab and reflecting on the readings.
 
A mid-term 3-4-page essay synthesizing class discussion, lab reports,quizzes, and readings.
 Team Presentations and Bibliography: 30% 
 
 
You and your team will be responsible for the day’s lesson. Plan to emailme your topic within the
first 3 weeks
of class.
 
Prepare an annotated bibliography about your topic within thesustainability quadrant you have chosen with at least 10 citations.
 
A week before your presentation, send 4 (one each) leading questions,links, videos that get your classmates to think about the topic you aregoing to present.
 
During your presentation use visual and end with
a tasting
of some sortto enhance your presentation.
 
Plan to present for about 8-9 minutes each and allow for at least 5-6minutes for questions and answers.
 
Send me 4 (one each) follow-up questions immediately after thepresentation for inclusion in the weekly lab report.
 
Your annotated bibliography must be submitted at the conclusion of yourpresentation.
Final - Mystery Basket Critical Cooking Skills: 30% 
 
A culmination of your cooking experience through a final kitchendemonstration. You and your partner will be required to review yourcookbook for “potential” recipes to make since you will not know whatingredients will be available. Through your newly acquired skills youmust quickly write a mise en place for 3 dishes – a first course or sidedish, main course, and dessert and make them within the allotted timeperiod.
 Part One: What is Sustainable Food? 
Session 1
:
Introduction
 
Food Lab
: Basic Knife Skills, Mise en Place, Sanitation
 
Assignment
: Lab Report and Readings as assigned for next class
Session 2 & 3:
Topic Research
 
Assignment: Library presentation. Work in groups to develop topic for finalapproval. Start annotated bibliography.
Session 4:
 
Diet and 
 
Health Perspective 
 
Food Lab:
Salads and Vinaigrettes
Assignment
: Lab Report and Readings as assigned for next class
 
Session 5
:
Food Sourcing Comparison
 Farmer’s Market, City Market, Price Chopper, UVM Farm Field Trip
– Meet atCity Market at
8:00am
 Session 6:
 
Economic Perspective 
 
Food Lab
: Preserving
Assignment
: Lab Report and Readings as assigned for next class
Session 7
:
Social Perspective 
 
Food Lab
: Beans and Rice
 
Assignment
: Lab Report and Readings as assigned for next class
Session 8
:
Environmental Perspective 
 
Food Lab
: Roasting
 
Assignment
: Lab Report and Readings as assigned for next class
 
Part Two: 
 
Can We Cook and Eat Sustainably? 
Session 9: Online Mid-Term Essay/Personal Sustainability MatrixSession 10: Team PresentationFood Lab
: Bread and Broths
 
Assignment
: Lab Report and Reading as assigned for next class
 
Session 11
:
Team PresentationFood Lab
: Braising
Assignment
: Lab Report and Readings as assigned for next class
Session 12
:
Team Presentations
 
Food Lab
: Desserts
Assignment
: Mystery Basket Prep
Part Three:
Reflection and Application: 
 
How Will You Cook and Eat Sustainably 

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