CCOG for FN 114 archive revision 201804
You are viewing an old version of the CCOG. View current version »
- Effective Term:
- Fall 2018 through Summer 2023
- Course Number:
- FN 114
- Course Title:
- Cultural Food Studies
- Credit Hours:
- 3
- Lecture Hours:
- 20
- Lecture/Lab Hours:
- 0
- Lab Hours:
- 30
Course Description
Investigates cultural, spiritual, economic, and social influences on food choices. Provides awareness and understanding of diverse populations within our society and knowledge of food customs of peoples with different ethnic backgrounds. Explores food traditions from a variety of cultures through hands-on cooking instruction. Recommended: FN 110 or FN 113. Audit available.
Intended Outcomes for the course
Upon completion of the course students should be able to:
- Make diet choices that support personal health, employing an understanding of the effects of food habits on the health of global populations.
- Describe economic, social, and religious influences on cultural food practices, food availability, and eating patterns, and their effects on the population’s health.
-
Apply knowledge from cooking instruction and discussions of cultural food traditions and global dietary patterns to demonstrate cultural awareness within a lab setting.
Course Activities and Design
This course utilizes an OER (open educational resource) format that includes: readings, lecture, discussion and projects to apply learning in the teaching kitchen. The course is a hybrid course with in-person lab and online lecture components.
Outcome Assessment Strategies
- Participate in and contribute to all written and oral discussions and reflections, teaching kitchen activities and presentation.
- Complete all scheduled quizzes and assignments.
- Create a resource inventory for cultural foods related to differing global communities.
Course Content (Themes, Concepts, Issues and Skills)
- Themes: World cuisine, food studies, traditions
- Skills: Recipe execution, presentation
- Concepts: Cultural competency, socio-ecological model
- Issues: Stereotypes, global resources