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Viewing: PB 325 : Culinary Botany

Last approved: Tue, 08 May 2018 08:00:34 GMT

Last edit: Mon, 07 May 2018 18:57:52 GMT

Change Type
Minor
PB (Plant Biology)
325
032624
Dual-Level Course
Cross-listed Course
No
Culinary Botany
Culinary Botany
College of Agriculture and Life Sciences
Plant Biology (11PB)
Term Offering
Fall Only
Offered Every Year
Fall 2018
Previously taught as Special Topics?
Yes
1
 
Course Prefix/NumberSemester/Term OfferedEnrollment
HON 296Fall 201721
Course Delivery
Face-to-Face (On Campus)

Grading Method
Graded with S/U option
3
16
Contact Hours
(Per Week)
Component TypeContact Hours
Lecture3
Course Attribute(s)


If your course includes any of the following competencies, check all that apply.
University Competencies

Course Is Repeatable for Credit
No
 
 
Jillian De Gezelle / Chad Jordan
Teaching Assistant Professor / Alumni Distinguished Undergraduate Professor

Open when course_delivery = campus OR course_delivery = blended OR course_delivery = flip
Enrollment ComponentPer SemesterPer SectionMultiple Sections?Comments
Lecture2020NoNone.
Open when course_delivery = distance OR course_delivery = online OR course_delivery = remote
Prerequisite: CS 213 or HS 201 or PB 200 or PB 250

Is the course required or an elective for a Curriculum?
Yes
SIS Program CodeProgram TitleRequired or Elective?
11PBBSPlant BiologyElective
11PBMPlant Biology MinorElective
This course explores the ethnobotany, taxonomic diversity, and unique physical and chemical characteristics of important food and beverage plants used by peoples in different regions of the world. After an introduction to plant domestication and agricultural origins, most course weeks are spent examining the culturally significant edible flora of a different geographic region, combining short lectures on the botany of selected species, discussions about the uses of plant biocultural diversity, and, when feasible, hands-on activities where course participants can sample plant-based foods from each region. One Saturday field trip required.

This course is part of the Department of Plant and Microbial Biology's ongoing efforts to increase the number of offerings in ethnobotany. Student interest in ethnobotany has grown over the past five years, consistent with the development and offering of other upper-level courses in that subject area. This course meets the needs of students interested in ethnobotany, and we anticipate that it will be of interest to students in other other life science, agricultural, and natural resource disciplines. At present, there is not a course that specifically addresses the botany of important food plant species at the upper undergraduate level.


No

Is this a GEP Course?
No
GEP Categories

Humanities Open when gep_category = HUM
Each course in the Humanities category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
 

 
 

Mathematical Sciences Open when gep_category = MATH
Each course in the Mathematial Sciences category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

Natural Sciences Open when gep_category = NATSCI
Each course in the Natural Sciences category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

Social Sciences Open when gep_category = SOCSCI
Each course in the Social Sciences category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
 

 
 

Interdisciplinary Perspectives Open when gep_category = INTERDISC
Each course in the Interdisciplinary Perspectives category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
 

 
 

 
 

 
 

Visual & Performing Arts Open when gep_category = VPA
Each course in the Visual and Performing Arts category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
 

 
 

Health and Exercise Studies Open when gep_category = HES
Each course in the Health and Exercise Studies category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
&
 

 
 

 
 

 
 

Global Knowledge Open when gep_category = GLOBAL
Each course in the Global Knowledge category of the General Education Program will provide instruction and guidance that help students to achieve objective #1 plus at least one of objectives 2, 3, and 4:
 
 

 
 

 
Please complete at least 1 of the following student objectives.
 

 
 

 
 

 
 

 
 

 
 

US Diversity Open when gep_category = USDIV
Each course in the US Diversity category of the General Education Program will provide instruction and guidance that help students to achieve at least 2 of the following objectives:
Please complete at least 2 of the following student objectives.
 
 

 
 

 
 

 
 

 
 

 
 

 
 

 
 

Requisites and Scheduling
 
a. If seats are restricted, describe the restrictions being applied.
 

 
b. Is this restriction listed in the course catalog description for the course?
 

 
List all course pre-requisites, co-requisites, and restrictive statements (ex: Jr standing; Chemistry majors only). If none, state none.
 

 
List any discipline specific background or skills that a student is expected to have prior to taking this course. If none, state none. (ex: ability to analyze historical text; prepare a lesson plan)
 

Additional Information
Complete the following 3 questions or attach a syllabus that includes this information. If a 400-level or dual level course, a syllabus is required.
 
Title and author of any required text or publications.
 

 
Major topics to be covered and required readings including laboratory and studio topics.
 

 
List any required field trips, out of class activities, and/or guest speakers.
 

The department has already allocated resources to teach this course. This course is part of the instructors' regular teaching commitments.

Student Learning Outcomes

Upon completion of this course, students should be able to:


1. Describe the geographic origins and taxonomy of selected food and beverage plants.


2. Compare and contrast the major anatomical and physiological features of edible plants.


3. Recognize novel chemical compounds found in different species that impart unique flavors and textures.


4. Explain how different cultures have incorporated various flora into their distinct culinary traditions.


5. Evaluate how global trade and transport of plants has influenced the cuisine of different cultures.


Evaluation MethodWeighting/Points for EachDetails
Midterm20%The midterm exam covers material from the first half of the course and consists of a combination of identification, short response, and essay questions.
Final Exam25%Like the midterm, the final will consist of a combination of identification, short response, and essay questions. The final is primarily on material since the midterm.
Discussion15%Most class weeks will be devoted the edible plants of a particular global region. Part of those class meetings will include student-led discussion of how that region’s plant biocultural diversity is used and/or the influence that a particular culture’s plant-based cuisine has had on modern food consumption. Two students are be assigned to each topic. All class participants complete pre-assigned readings on each topic. Discussion leaders are responsible for conducting further independent research on the topic to better inform the discussion. Each discussion leader submits a three-page summary of the group’s discussion in addition to a list of references and a reflection before the next regular Wednesday class meeting. Reflection prompts are provided. Discussion leadership and the summary account for 10% and 5% of the final grade, respectively.
Major Paper25%Students are required to compose a paper for which they either (1) explore the edible plants of a specific genus, (2) compose a summary of significant food plants used within a modern cultural group, or (3) plants used as ingredients to produce a traditional food.
Written Assignment10%Students must attend and participate in one Saturday field trip. In addition to attendance and participation, students are required to compose a summary write-up and reflection based on the experience. Prompts for both are provided. The field trip and along with the summary and reflection is worth 10% of the final grade.
Short Paper5%One class meeting is partially dedicated to visiting a local market, where you will inventory plants based on their geographic origins, structure, and taxonomy. The write-up for this assignment is due at the beginning of following Wednesday class meeting. Specific assignment guidelines will be provided as well as reflection prompts.
TopicTime Devoted to Each TopicActivity
N/A - Syllabus provided.

aeherget (Thu, 19 Apr 2018 12:07:50 GMT): AECHH: Uploading updated syllabus at instructor's request via email 4/18/2018.
aeherget (Tue, 24 Apr 2018 15:54:10 GMT): AECHH: Updated effective date at initiator's request via email 4/24/2018.
aeherget (Thu, 26 Apr 2018 20:59:46 GMT): AECHH: Updated effective date at initiator's request via email 4/26/2018 based on friendly suggestions from the April 25, 2018 UCCC Meeting.
Key: 23802