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Food Studies Certificate Program
Courses - Expand Subject


ANTHRO-150: Multicultural America (3 units; U ; CD,SS)

Comparative study of U.S. ethnic and racial identities through popular culture with attention to African-, Asian-, Hispanic-, and Native-American experiences.

Notes:
Cultures and Communities Prog course; req'd service learning component. Prereq: none.

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
CD,SS   3 LEC 001
22613 12:30 PM-1:45 PM TR 09/03-12/12 Liebeseller, Laya LUB N110  

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 332. Prereq: none.

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
NS   3 LEC 001
18460 3:30 PM-6:10 PM T 09/03-12/12 Poddar, Kavita END 107  
NS (FEE) 3 LEC 292
18472 - 09/03-12/12 Wright, Linda ONLINE WEB  
Course taught 100% online following the regular semester schedule. Special course fee of $275 in addition to regular tuition will be charged for this section. Internet access required.

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

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

Notes:
May be retaken 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 001
20999 2:00 PM-3:15 PM MW 09/03-12/12 Anderson, Eric CRT 109  
Learning French Culture Through Cuisine
HU   3 LEC 002
20258 2:00 PM-3:15 PM TR 09/03-12/12 Anderson, Eric CRT 209  
Learning French Culture Through Cuisine
HU   3 LEC 003
22242 4:00 PM-5:15 PM MW 09/03-12/12 Rose, Julie CRT 309  
Learning French Culture Through Cuisine
HU   3 LEC 004
23920 12:30 PM-1:45 PM TR 09/03-12/12 Callahan, Amy CRT 309  

ITALIAN-256: Introduction to Italian Food Studies: A Cultural History (3 units; U ; HU)

Interdisciplinary study of Italian cooking and cuisine in fiction and non-fiction works from the Estruscan and Roman times to the present.

Notes:
Taught in English. Prereq: none.

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
HU   3 LEC 001
26682 11:00 AM-12:15 PM MW 09/03-12/12 Iaquinta, Mary MER 311  
Consent required to audit.
HU   3 LEC 002
26683 3:30 PM-4:45 PM MW 09/03-12/12 Milli Konewko, Simonetta LUB S231  
Consent required to audit.

NUTR 241 (KIN 241): Why We Eat What We Eat: An Ecological Approach (3 units; U ; SS)

Examination of food choice and eating behavior using a multilevel, social ecological perspective. Nutrition and health implications will be discussed.

Notes:
Prereq: none.

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
SS   3 LEC 001
22434 9:30 AM-10:45 AM MW 09/03-12/12 Klos, Lori END 110  
Course taught partially online. Computer/Internet access required.

SPANISH-225: Understanding the Hispanic World: (3 units; U ; HU)

Different manifestations of Hispanic culture across continents and centuries studied from many angles.

Notes:
In English. May be retaken w/chg in topic to 9 cr max. Prereq: none.

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
Food and Culture: Beyond Tacos and Paella
HU   3 LEC 001
21298 2:00 PM-3:15 PM MW 09/03-12/12 Suarez-Felipe, Ester CRT B25  

University of Wisconsin-Milwaukee
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Milwaukee, WI 53201-0413
(414) 229-1122