LEARN HOW TO COOK! FScN 2002 - Healthy Foods, Healthy Lives: Cooking on a Student’s Budget aims to teach students the basic skills to be confident home cooks and knowledgeable about the preparation of tasty and nutritional foods. (1 credit, lab only)
View fall 2014 course syllabus here: Cooking on a Student's Budget, Lab only, 1-credit
Lecture: Mondays 9:35 - 11:30am, labs same as 2002 | McNeal Hall
INTERESTED IN LEARNING MORE ABOUT YOUR FOOD SYSTEM? FScN 2001 - A Food System Approach to Cooking will provide students with the knowledge, critical thinking and technical skills necessary to make food choices based on nutritional, environmental, and local and global societal issues.
View spring 2014 course syllabus here: A Food System Approach to Cooking, Lec/lab, 3-credit
For questions or more information on Food System Approach to Cooking or Cooking on a Student’s Budget, contact Kristine Igo, Associate Director of the Healthy Foods, Healthy Lives Institute, email@example.com / 612.625.8693
Healthy Foods, Healthy Lives:
Cooking on a Student's Budget
Questions? Contact Kris (firstname.lastname@example.org)
Click here for more details and to view course syllabus.
View photos from the U of M Food Day 2013 celebration:
Check the UMN's calendar of events for potential campus events related to food, health, and agriculture.
Institute for Advanced Study, 2010-2012 University Symposium: Abundance and Scarcity, Calendar of Events
Minnesota Sustainable Communities Network NextStep Events Calendar
Check the Student Resources page for info about other food, health and agriculture-related student organizations, internships and volunteer opportunities.