4 courses with the subject FOOD, 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.
FOOD 201Gardening
1 sem. hr. This course provides students with both classroom and hands-on knowledge about gardening. Topics will vary according to the season and instructor expertise. Examples of topics include seed starting, raised bed construction, plant biology, food preservation (canning, fermentation), garden planning, soil composition, bed preparation, composting, biochar, water basics, among others. May be repeated for credit.
2 sem. hrs. Offered every semester. This is a seven week course meant to provide you with basic cooking skills. You will have hands- on making several quick and easy dishes that will provide you with basics useful in many more. Exact recipes will vary from semester to semester, as will the instructors. For this reason you may take this course repeatedly. FOOD 270/ANTH 270. Anthropology and Food Studies 3 sem. hrs. Offered alternate years. Anthropology is one of the foundational disciplines of Food Studies. This course introduces students to the anthropological side of food studies. We’ll look at cross-cultural meanings of food and eating, food and identity, the social correlates of subsistence patterns, global food systems, food insecurity, the relationship between cooking and human evolution and social movement associated with food (ex: sustainability and food, decolonization of food systems, the slow food movement, etc.)
2-4 sem. hrs. Offered every semester. Graded: S/U. Students will gain experience working in a setting that has some connection to food and reflect on issues of sustainability: organic farms, farmer’s markets, food pantries, farm sanctuaries, etc. Cost and arrangements are the student’s responsibility.
