Note: This 1-credit course is required for all students pursuing the Certificate in Food & Sustainability Studies. It is only open to students in the FSSP.
You will automatically be enrolled in this course if you are in the Food & Sustainability Studies Program.
In this one-credit course, students engage in a series of experiential learning activities designed to supplement their coursework in the Food & Sustainability Studies Program (FSSP). Activities and related assignments are designed to give students hands-on experiences through which they can witness ideas being put into practice. The combination of on-the-ground activities combined with critical reflection on their experiences gives students in both the food studies track and the sustainability and environmental studies track opportunities to participate in co-curricular activities through which key topics and concepts are related to practical and applied situations and to engage in community-based learning and similar field experiences that connect classroom learning to real world problem-solving.
The course culminates with Umbra’s La Prova del Cuoco (the Cook’s Test) competition. Throughout the semester, student groups participate in activities designed to prepare them for this competition, in which each group will prepare a sustainable Italian meal. During the final week of the semester, members of the Umbra community are invited to enjoy and score these meals. The group that earns the most points is crowned the winner. In preparing for and executing this meal, students delve into the history of Italian food culture; various issues related to food production, distribution and preparation; and the intersections between Italian foodways, sustainability, and the environment.
By the end of the course, students will be able to:
Course readings will be made available online.