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Food Studies
The College of Letters & Science charges an additional special course fee for Distance Education (online) sections. These sections can be distinguished by a section number beginning with 2-- (e.g., 201, 202). If the special course fee is not listed in the Schedule of Classes, please contact Andy Cuneo, L&S Student Academic Services, via e-mail, acuneo@uwm.edu, or phone (414) 229-2787.
Courses - Expand Subject


FOOD-101: Introduction to Food Studies (3 units; U ; SS)

Ways in which food affects health; health "crazes;" systems of food distribution and economics; ethical and environmental issues; food as a symbol for social distinction.

Notes:
Prereq: none.

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
SS   3 LEC 001 33427 4:00 PM-5:15 PM TR 01/21-05/08 Callahan, Amy NWQ G544  

FOOD-199: Independent Study (1 - 3 units; U )

Independent study under supervision of faculty or academic staff member. For further information, consult prog coordinator.

Notes:
Retakable to 3 cr max. Prereq: 2.50 gpa; writ cons instr, prog coord, & assoc dean for SAS.

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
    1 - 3 IND 001 22308 - 01/21-05/08 Klos, Lori TBA  
    1 - 3 IND 002 22309 - 01/21-05/08 Kuiper, Lawrence TBA  

FOOD-289: Internship in Food Studies, Lower Division (1 - 3 units; U )

Application of basic principles of food studies in business, organizational, educational, political, or other appropriate setting.

Notes:
One cr earned for academic work based on 40 hrs in internship. Retakable to 3 cr max. Prereq: 2.50 gpa; cons supervising instr.

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
    1 - 3 FLD 001 22310 - 01/21-05/08 Klos, Lori TBA  
    1 - 3 FLD 002 22311 - 01/21-05/08 Kuiper, Lawrence TBA  

FOOD-297: Study Abroad: (1 - 6 units; U )

Designed to enroll students in UWM sponsored program before course work levels, content, and credits are determined and/or in specially prepared program course work.

Notes:
Retakable w/chg in topic. Prereq: acceptance for Study Abroad Prog.

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
    1 - 6 FLD 101 22312 - 01/21-05/08   OFF CAMPUS  

FOOD-489: Internship in Food Studies, Upper Division (1 - 3 units; U )

Application of basic principles of food studies in business, organizational, educational, political, or other appropriate setting.

Notes:
One cr earned for academic work based on 40 hrs in internship. Retakable to 3 cr max. Prereq: jr st; 2.50 gpa; cons supervising instr.

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
    1 - 3 FLD 001 22313 - 01/21-05/08 Klos, Lori TBA  
    1 - 3 FLD 002 22314 - 01/21-05/08 Kuiper, Lawrence TBA  

FOOD-497: Study Abroad: (1 - 6 units; U )

Designed to enroll students in UWM sponsored program before course work levels, content, and credits are determined and/or in specially prepared program course work.

Notes:
Retakable w/chg in topic. Prereq: jr st; acceptance for Study Abroad Prog.

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
    1 - 6 FLD 101 22315 - 01/21-05/08   OFF CAMPUS  

FOOD-699: Advanced Independent Study (1 - 3 units; U )

Advanced-level independent study work under the supervision of a faculty or academic staff member.

Notes:
Retakable w/chg in topic to 3 cr max. Prereq: jr st; 2.50 gpa; writ cons instr, prog coord, & assoc dean for SAS.

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
    1 - 3 IND 001 22316 - 01/21-05/08 Klos, Lori TBA  
    1 - 3 IND 002 22317 - 01/21-05/08 Kuiper, Lawrence TBA  

 
Additional Courses - Food Studies
 
BMS-232: Introduction to Nutrition (3 units; U ; NS)

Fundamentals of human nutrition, functions and requirements of nutrients, nutritional needs throughout the life cycle.

Notes:
Not open for cr to students with cr in Hlthsci 238 or BMS(C L Sci) 332. Prereq: none.

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
NS   3 LEC 001 23789 5:30 PM-8:10 PM W 01/21-05/08 Wright, Linda LAP 160  
NS   3 LEC 002 23807 3:30 PM-6:10 PM M 01/27-05/08 Poddar, Kavita END 103  

BMS-332: Clinical Nutrition (2 units; U )

Nutritional needs throughout life; relationships between food habits and health problems; evaluating dietary information for deficiencies and imbalances.

Notes:
Prereq: Chem 103(P), Bio Sci 202(P) & 203(P), or BMS(C L Sci) 232(P) or HlthSci 232(P).

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
    2 LEC 001 23531 11:00 AM-11:50 AM TR 01/21-05/08 Taylor De Oliveira, Lora SAB G90  
    2 LEC 102 23632 6:00 PM-7:40 PM M 01/27-05/08 Wright, Linda OFF CAMPUS  
UW-Washington County, 400 University Drive, West Bend; Room TBA.

CHINESE-160: A Taste of China: Learning Chinese Culture and Society through Cuisine (3 units; U ; HU)

Cultural, historical, geographical, and sociological influences on Chinese cuisine.

Notes:
Prereq: none.

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
HU   3 LEC 001 32145 4:00 PM-5:15 PM TR 01/21-05/08 Wang, Xiaorong CRT 219 Word

FRENCH-145: Views of France: (3 units; U ; HU)

In-depth study of selected aspects of French civilization as reflected in literature.

Notes:
Retakable w/chg in topic to 9 cr max. Prereq: none.

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
Learning French Culture Through Cuisine
HU   3 LEC 401 19191 - 01/21-05/08 Anderson, Eric TBA  
Lecture 401 is taught online and Discussions meet on campus. Internet access req'd. Regular UWM tuition assessed. No cr for students w/cr in French
192 w/similar topic.

NOTE: There are 6 discussion sections. 2 on Monday, 2 on Tuesday, and 2 on Wednesday. Scroll down when registering to see additional open sections.
Learning French Culture Through Cuisine
HU     DIS 601 21040 4:00 PM-5:15 PM W 01/21-05/08 Callahan, Amy CRT 221  
Learning French Culture Through Cuisine
HU     DIS 602 21050 4:00 PM-5:15 PM W 01/21-05/08 Callahan, Amy CRT B9  
Learning French Culture Through Cuisine
HU     DIS 603 21051 4:00 PM-5:15 PM T 01/21-05/08 Anderson, Eric CRT 209  
Learning French Culture Through Cuisine
HU     DIS 604 22329 4:00 PM-5:15 PM T 01/21-05/08 Sullivan, Samantha CRT B9  
Learning French Culture Through Cuisine
HU     DIS 605 21072 4:00 PM-5:15 PM M 01/21-05/08 Anderson, Eric CRT B9  
Learning French Culture Through Cuisine
HU     DIS 606 22330 4:00 PM-5:15 PM M 01/21-05/08 Callahan, Amy CRT B63  

HIST-600: Seminar in History: (3 units; U ; OWCB)

In-depth investigation of a period or theme in history. Emphasis on designing and writing a research paper based on primary and secondary sources.

Notes:
Retakable w/chg in topic with petition to department chair to 6 cr max. Prereq: sr st; satisfaction of GER English Composition & Math Skills competency reqs; Hist 288(P), 291(P), 293(P), 294(P), 594(P), 595(P), or 596(P); declared Hist major or Educ/Soc Studies-Broad Field Hist major.

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
The Role of Food in History
OWCB   3 SEM 001 21083 12:30 PM-3:10 PM T 01/21-05/08 Carlin, Martha NWQ 4489  
Consent required to audit.

URB STD-360: Perspectives on the Urban Scene: (3 units; U ; SS)

Topics related to the structure, growth, and change of the urban environment.

Notes:
Retakable w/chg in topic to 6 cr max. Prereq: jr st.

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
Urban Agriculture
SS   3 LEC 202 20219 - 01/21-05/08 Cadenas, Jennifer ONLINE WEB  
A special course fee of $275.00, in addition to regular tuition, will be charged for this section. Conducted completely online; computer/internet access req'd.