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Course Criteria
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3.00 Credits
Through hands-on production, tastings, lectures, students learn basics of fermentation,winemaking principles and practices, sensory evalution through tastings, viticulture history, wine regions and types, winemaking methods, chemistry and winery operations. Local production includes root beer, beer, sake, local meade and vinegar. Emphasis will be on sustainable viniculture practices and local/global links.
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3.00 Credits
As part of sustainable agriculture and culinary knowledge, understanding meat production outside the conventional large scale processing facilities is a critical skill for students who will work with restaurants, farm markets, and other distribution venues.
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2.00 Credits
No course description available.
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3.00 Credits
The goal of this course is to introduce the students to the principles of ecology in urban and rural environments. Initially there will be a series of lectures to study ecological concepts, with extensive reading and discussion from the primary literature. The students will gain the understanding of how the physical environment, global cycles and climate influence the biogeographical distribution of global and regional ecosystems and local microhabitats. Lectures will focus on the physical environment, plant and animal adaptations, population ecology and community dynamics. One-half of the classes will consist of field trips to observe flora and fauna, practice plant and animal data collection techniques using standard field methods, and to study human ecology and the impacts of population growth and resource consumption.
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1.00 Credits
This course is a practicum designed to allow students intensive experience conducting oral history. It presumes a basic knowledge of research methods and is meant to provide a platform for exploring voice, history, and experience as key issues in the study of food, agriculture, and society. Students will produce three oral history interviews and participate in on-line and in-person discussions of technique, theory, and function.
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3.00 Credits
Examines how contemporary agricultural era is characterized by the simultaneous existence of radically different farming systems within the same region. Course explores prior examples historically and regionally. Focus is then on what makes the contemporary agricultural age different, including respect for 'traditional' approaches as viable 'alternatives'; social and scientific research supporting alternatives; farmers/practitioner awareness of options ;and consumer-citizens driven awareness and advocacy.
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3.00 Credits
No course description available.
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3.00 Credits
No course description available.
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3.00 Credits
This course considers the relationship between Earth's changing climate and the human production and consupmtion of food. With attention to current theories and case studies, students will develp a comprehensive understanding of food systems in relation to global environmental change, with a specific focus on livelihoods, adaptation, sustainability, and justice.
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2.00 Credits
This course uses grains such as wheat, oats, rice, and corn as a lens to explore how a wide range of factors including history, land use, crop development, human nutrition, food processing, sensory evaluation, and socio-economics shape how grains are grown, harvested and ultimately transformed into bread and other consumables.
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