4 classes matched your search criteria.
FSCN 2001 is also offered in Fall 2024
FSCN 2001 is also offered in Fall 2023
FSCN 2001 is also offered in Fall 2022
FSCN 2001 is also offered in Fall 2021
Fall 2024 | FSCN 2001 Section 001: A Food Systems Approach to Cooking for Health and the Environment (21965)
- Instructor(s)
- Class Component:
- Lecture
- Instructor Consent:
- No Special Consent Required
- Instruction Mode:
- In Person
- Times and Locations:
Regular Academic Session
Tue,
Thu 04:00PM - 04:50PM
UMTC, St Paul
Andrew Boss Laboratory 125
- Enrollment Status:
Open (50 of 108 seats filled)
- Also Offered:
- Course Catalog Description:
- This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices. prereq: [soph, jr, sr] or instructor consent
- Class Description:
- Student may contact the instructor or department for information.
- Textbooks:
- https://bookstores.umn.edu/course-lookup/21965/1249
Fall 2024 | FSCN 2001 Section 002: A Food Systems Approach to Cooking for Health and the Environment (21881)
- Instructor(s)
- Class Component:
- Laboratory
- Times and Locations:
Regular Academic Session
UMTC, St Paul
McNeal Hall 126
- Auto Enrolls With:
- Section 001
- Enrollment Status:
Open (8 of 32 seats filled)
- Course Catalog Description:
- This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices. prereq: [soph, jr, sr] or instructor consent
- Class Description:
- Student may contact the instructor or department for information.
- Textbooks:
- https://bookstores.umn.edu/course-lookup/21881/1249
Fall 2024 | FSCN 2001 Section 003: A Food Systems Approach to Cooking for Health and the Environment (21882)
- Instructor(s)
- Class Component:
- Laboratory
- Times and Locations:
Regular Academic Session
UMTC, St Paul
McNeal Hall 126
- Auto Enrolls With:
- Section 001
- Enrollment Status:
Open (27 of 31 seats filled)
- Course Catalog Description:
- This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices. prereq: [soph, jr, sr] or instructor consent
- Class Description:
- Student may contact the instructor or department for information.
- Textbooks:
- https://bookstores.umn.edu/course-lookup/21882/1249
Fall 2024 | FSCN 2001 Section 004: A Food Systems Approach to Cooking for Health and the Environment (21970)
- Instructor(s)
- Class Component:
- Laboratory
- Credits:
- 3 Credits
- Grading Basis:
- Student Option
- Instructor Consent:
- No Special Consent Required
- Instruction Mode:
- In Person
- Times and Locations:
Regular Academic Session
UMTC, St Paul
McNeal Hall 126
- Enrollment Status:
Open (15 of 32 seats filled)
- Also Offered:
- Course Catalog Description:
- This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices. prereq: [soph, jr, sr] or instructor consent
- Class Description:
- Student may contact the instructor or department for information.
- Textbooks:
- https://bookstores.umn.edu/course-lookup/21970/1249
ClassInfo Links - Fall 2024 Food Science and Nutrition Classes