5 courses with the subject APFS, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
APFS 110Introduction to Food Systems1.5
This course will help students to understand the connections between the kitchen and the rest of the world. It will provide them with the tools needed to select and source high quality, sustainable ingredients, and inspire them to explore and understand our food system. The focus will be on contemporary methods of food production, distribution, processing, marketing, purchasing, preparation, and waste management. These components will be examined from an environmental perspective with the objective of understanding the resource-intensive nature of the current food system and its impact on social, economic, and environmental sustainability. Particular emphasis will be placed on the contributions of restaurants to the climate crisis and their potential role in ameliorating its causes. It is hoped that through the experience of this course, students will contribute to food sustainability by practicing the responsible sourcing of ingredients.
An introduction to the social, historical, and cultural forces that have affected or will affect the way in which societies interact with food. Topics to be covered include: comparative foodways, the physiological process of tasting, agriculture and ethics, and terroir. The second half of the class centers on the history of French and American haute cuisine, and how cuisines change in response to technological developments, global events, and shifting cultural attitudes and beliefs toward food and eating.
This course is a study of the social, historical, and cultural forces that have affected or will affect the way in which society interacts with food. Topics include the development of the culture around food in society; preference, aversion, and identity in food; taste; terroir; and food politics. Students will complete several written assignments and a research project.
This course is designed to introduce students to foundational issues and contemporary concerns in food studies, an interdisciplinary and multidisciplinary field that explores the social, cultural, historical, and political aspects of food and eating. Food studies theories and concepts will be put into practice through the readings, course exercises, and research practice. The readings and assignments are designed to develop and hone the skills of critical thinking, problem solving, and inquiry and analysis that are the hallmarks of a classic liberal arts education, and also necessary for engaged participation as a global citizen of the 21st century. By the end of class, students will be better prepared to find and evaluate information, ask smart questions, and articulate clear, nuanced arguments about food and its relationship and value to our lives.
APFS 305Building Sustainable Food Communities: Theory and Practice3
This course introduces students to civic engagement and learning by combining a semester-long internship at an organization focused on community building and empowerment in the field of food, with a survey of the academic literature on some of the important alternative modes of organization beyond the standard capitalist model. We will examine community-based organizations, the non-profit sector, cooperatives, and benefit corporations. Our analysis will include both an examination of the societal benefits of the alternatives to neoliberal capitalist organization and a critique of the individual alternatives. Students will have the opportunity to apply classroom content to the experience of working in the community, and vice versa.
