Undergraduate Courses

Demonstration of techniques for photographing foods for use in print and other media formats.

The Covid-19 pandemic has exposed food system inequities that prioritize profits over public health. Students explore effects of unsustainable food production and consumption methods on food insecurity, obesity-influenced diseases and the environment and consider if food choices should be individual responsibility or government policy. Emphasis on roles for individuals, government, food industry, and civil society in determining food system goals and functions and how people can advocate for food systems that are healthier, more equitable, sustainable, and resilient.

Institutional and commercial food preparation and service, menu planning and pricing, recipe standardization integrated with techniques, methods, principles, standards of food purchasing, receiving, merchandising, and staff supervision.

Scientific and sensory principles of food evaluation; professional methods, quality assurance, and objective experiments in advanced food preparation.

Focuses on a variety of issues surrounding food production from an agricultural and a processing perspective. Students will gain an understanding of the ideological underpinnings of American agriculture as well as the forces that transformed food production from a regional to a national system. Various approaches will be used to examine the food system including the political, economic, social and cultural dimensions of production.

This course uses a multidisciplinary perspective to explore the question of how food influences human interaction. Students use primary research literature from neuroscience and behavioral biology as well as material evidence from the humanities to examine this central question through history across diverse civilizations and cultures.

This course investigates current transformations in the food systems and cultures of
London under conditions of globalization. A people’s diet is dependent on their geography, although no people on earth eat everything edible in their environment, and they seek distant stimulants that their locales cannot support. Through lectures, readings, field trips students will master established facts and concepts about contemporary urban food cultures and produce new knowledge of the same.

This course is designed to put in perspective the interactions between culture, food systems, migration, and globalization, and how the interactions are impacting on the food security and nutrition of the people. The course will detail the culture and traditions (including changes over the years), food ways, the current food environment in Accra, and the drivers of the nutrition transition. This course will also help students to understand the importance of nutrition sensitive agriculture in
food systems, the impacts of urbanization / migration on these, and the
influence of government policies on the dynamics. The course also has a
field component which includes visits to a traditional ruler (to learn
about food culture and festivals), markets (traditional and modern), and
fast-food outlets/restaurants.

This course investigates current transformations in the food systems and
cultures of Buenos Aires under conditions of globalization. A people's diet
is dependent on their geography, although no people on earth eat everything
edible in their environment, and they seek distant stimulants that their locales cannot support. Through lectures, readings, field trips students will master established facts and concepts about contemporary urban food cultures and produce new knowledge of the same.

This course investigates current transformations in the food systems and
cultures of Prague under conditions of globalization. A people's diet is
dependent on their geography, although no people on earth eat everything
edible in their environment, and they seek distant stimulants that their
locales cannot support. Through lectures, readings, field trips students
will master established facts and concepts about contemporary urban food
cultures and produce new knowledge of the same.

This course will explore current transformations in the food systems and
cultures of Sydney under conditions of globalization. Through lectures,
readings and various activities, students will master established facts and
concepts about contemporary urban food cultures and produce new knowledge
about them. We will ask how produce, people and animals have interacted to
make life possible in Sydney and its surrounding suburbs broadly. We
question how those interactions have changed over time and the impact of
changing modes of food production, distribution, and preparation on human
health, knowledge systems, livelihoods, social relations, and the natural
environment. We also consider the built environment and the kinds of
systems that have been built to provide energy, portable water, provide
clean air and process waste.

Students taking this course are likely to be committed to an integration
between theory and practice. This could include: how you translate your
learning from the course into your everyday food practices; how your own
choices can improve the food chain; practical tips in cultivation;
campaigning through social movements and advocacy; setting up your own
projects, impacting policy and government programs and many more.

This course investigates current transformations in the food systems and
cultures of Tel Aviv under conditions of globalization and urbanization.
How have produce, people and animals interacted to make life possible in
modern cities and how have those interactions changed over time in Tel
Aviv's history? What kinds of systems have been built to provide energy,
bring potable water into cities, take sewage out, and provide clean air?

As a course in new sensory urbanism this curriculum seeks to expand the
traditional scope and range of the studied senses from sight (e.g. art,
architecture [Bauhaus in Tel Aviv, *The International Style; The White City*)
and sound (music), to smell, taste (the growing sense of new Israeli
cuisine and its export to the world) and touch, so as to rethink what it
means to be a modern urban subject engaged in the pleasures and powers of
consumption. Through lectures, readings and field trips students will
master established theories and concepts about contemporary urban food
cultures and produce new knowledge of the same.

This course investigates current transformations in the food systems and cultures of Florence under conditions of globalization. A people’s diet is dependent on their geography, although no people on earth eat everything edible in their environment, and they seek distant stimulants that their locales cannot support. Through lectures, readings, field trips students will master established facts and concepts about contemporary urban food cultures and produce new
knowledge of the same.

What are the distinctions between facts, data, information, opinion, and understanding? Through what techniques of argumentation are these concepts discovered and/or achieved? Course introduces students to rhetoric—the art of persuasion. We explore techniques of rhetoric related to truth telling and opinion formation. We consider the significance of these activities to the city (polis) and matters held in common (res publica). Activities include participant observations of persuasion in courtroom settings. Optimal for students considering law careers.

Techniques and concepts applied to music literature of the eighteenth and nineteenth centuries. Synthesis through analysis, performance, and composition using contrapuntal and harmonic textures.

Internationally, communities approach the idea of human rights (HR) though many histories, traditions, and values. This course studies those differences and returns to the foundational questions of contemporary HR, asking: “what do we owe one another and how do we express and share those values and obligations?” Through this course students shall: 1) become more familiar with the history of HR and associated educational projects, 2) gain familiarity with the theoretical foundations of the same, and 3) become adept in the use of both as tools in the service of wider international and domestic educational goals.

This course focuses on the foundational skills required for beginning to read, as well as on how to foster and assess the overall literacy development of diverse learners in the early elementary grades. A wide range of instructional strategies, texts, lesson formats, and digital resources are explored. Classroom field experiences provide opportunities for application of instructional practices in beginning reading.

Introduction to music education as a profession, exploring the issues and
relevant literature that inform and challenge music educators in the
context of a diverse and changing culture.

Introduction to music education as a profession, exploring the issues and relevant literature that inform and challenge music educators in the context of a diverse and changing culture.

History, philosophy and role of education as the foundation of education for all students. Legalization and litigation affecting the provision of services and life opportunities for individuals with diverse characteristics and needs. Characteristics of individuals with disabilities and the effect of those disabilities on learning and behavior. Included study of education and special education service delivery systems, employment, and community-based resources and supports.