Student Opportunities

FScN 2001 - Cooking for Health and the Environment: A Food Systems Approach (3 credits)

INTERESTED IN LEARNING MORE ABOUT YOUR FOOD SYSTEM? FScN 2001 - Cooking for Health and the Environment: A Food Systems Approach 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.

**SEMESTER CHANGE** - Beginning Fall 2019, FCSN 2001 will only be offered fall semester during the 2019-2020 academic year.

FSCN 2001, 2019 course syllabus

A Food Systems Approach to Cooking

FScN 2002 Cooking on a Student's Budget (1 credit lab)

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 

FSCN 2002, 2018-19 course syllabus

For questions or more information on Food Systems Approach to Cooking or Cooking on a Student's Budget, contact Robin Schow, Education Program Director of the Healthy Foods, Healthy Lives Institute, / 612-626-6425