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CUL 125 Sustainable Food Practices
Credit Hours:  1
Effective Term: Fall 2014
AGEC: None  
Credit Breakdown: 1 Lecture
Times for Credit: 1
Grading Option: A/F Only

Description: An introductory overview of the issues currently impacting the U.S. and global food supply, this course uses Internet based articles and videos to present information on such topics as: the carbon footprint of foods, organic versus conventionally grown food, benefits of buying locally grown seasonal foods, and changes individuals can make to contribute to greater sustainability in the food supply.

Prerequisites: None

Corequisites: None

Recommendations: None

Measurable Student Learning Outcomes
1. (Knowledge Level) Identify and define key terms and concepts relating to food sustainability.
2. (Analysis Level) Identify the pros and cons of various practices pertaining to food sustainability.
3. (Synthesis Level) Formulate ideas and opinions relevant to sustainable food practices and discuss/debate ideas and opinions with others.
4. (Evaluation Level) Describe changes in food purchasing and preparation that could be made on a personal level to improve the sustainability of the food supply.
Internal/External Standards Accreditation
Capstone project: Write a minimum 500 word paper that describes how the student can personally modify or change their lifestyle to adopt food sustainability practices both locally and globally based on information presented in the course.