FScN 2001 A Food System Approach to Cooking (3 credits)
Lecture: 9:35-11:30 am Mondays; Labs: 3:30-6:30 pm Mondays OR 10-1 pm Fridays | St. Paul Campus
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. Dive deeper into the complex issues inherent in our food system. Discuss issues of civic engagement, sustainability, and community health. Learn from a variety of faculty and community experts, hear them debate important issues and engage in the conversation yourself. This class also enables students to earn Service Learning Credits and provides Experiential Learning credit for Nutrition majors.
View spring 2014 course syllabus here: A Food System Approach to Cooking, Lec/lab, 3-credit (.pdf)
FScN 2002 Cooking on a Student's Budget (1 credit)
Labs: 3:30-6:30 pm Mondays OR 10-1 pm Fridays | St. Paul Campus
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).
Throughout the semester, students will
- Learn basic cooking skills through hands-on food preparation guided by a professional chef
Gain confidence in the kitchen through weekly cooking exercises both in the teaching labs and at home
Create weekly/monthly menus within a realistic food budget and a modest supply list
Gain valuable information and connect to a variety of resources on nutrition, food safety, budgeting and meal planning
Develop a social network of student cooks to support long term learning
Increase the number of delicious and nutritious meals prepared at home
View fall 2014 course syllabus here: Cooking on a Student's Budget, Lab only, 1-credit (.pdf)
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, firstname.lastname@example.org / 612-625-8693