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Dual Major in EcoGastronomy

The Dual Major in EcoGastronomy is an innovative program combining the study of sustainable food production, nutrition, and culinary arts. Students have the opportunity to study abroad and gain hands-on experience in the field. Join us in exploring the intersection of food, agriculture, and sustainability.

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Dual Major in EcoGastronomy

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  1. Dual Major in EcoGastronomy The Dual Major in EcoGastronomy is a collaboration of the College of Life Sciences & Agriculture and the Peter T. Paul College of Business & Economics in partnership with the Sustainability Academy.

  2. History of the Dual Major in EcoGastronomy Winter 2006 Sustainability Academy (then the Office of Sustainability) brings together faculty and staff to discuss bringing Sustainable Food into the UNH curriculum. Spring 2006 Carlo Petrini, the founder of Slow Food International and the University of Gastronomic Sciences (UNISG) is invited to receive Honorary Degree at UNH. Day long meeting results in the idea of a dual major in EcoGastronomy. Fall 2006 UNH Faculty and Staff visit the UNISG during Terra Madre and continue exchange of ideas about EcoGastronomy Fall 2006 UNH Faculty and Staff visit the UNISG during Terra Madre and continue exchange of ideas about EcoGastronomy Fall 2006 – Spring 2008 Tireless work by countless faculty and staff across the campus to get plan created and finalized July 2008 Final Board of Trustees approval of the dual major in EcoGastronomy Spring 2009 Forty-Seven students take the first Introduction to EcoGastronomy class

  3. "EcoGastronomyrepresents a highly innovative and interdisciplinary approach to studying our food community. “Eco”, indicating that food cannot be separated from our agriculture, our environment, and the myriad social, economic, political, and ethical issues associated with food production and eating. "Gastronomy", which is defined as "the art and appreciation of preparing and eating good food,“ is paired with the prefix, “eco”

  4. The dual major in EcoGastronomy is a program designed to build on Three distinct educational outlets: Interdisciplinary, International, and Experiential Interdisciplinary

  5. International International

  6. Experiential

  7. SAFS 405 Sustainable Organic Food Production HMGT 403 Food & Beverage Management CURRICULUM EcoG 401 Introduction to EcoGastronomy NUTR 400 Nutrition Health & Well Being ECOG 685 Study Abroad in France or Italy ECOG 710 EcoGastronomy Senior Capstone Elective Upper Level

  8. Prospective Jobs

  9. Students study abroad in the Fall (Italy) or Spring (France)

  10. . . International Fairs and Festivals

  11. Wine Field Study

  12. Olive Field Study

  13. Admissions into EcoGastronomy dual major Complete the Introduction to EcoGastronomy course with a grade of “C” or better, Have declared, or be prepared to declare, a disciplinary major, Cumulative GPA of 2.5

  14. Spring Semester • ECOG 401 - Introduction to EcoGastronomy ETSThis course challenges you to explore the science, politics and the culture that shape your personal food system and encourages you to participate in creating a food system that is environmentally sensitive, economically viable, socially just and sustainable. Intro to EcoGastronomy

  15. Contacts

  16. Visit us at www.unh.edu/ecogastronomy • ecog.info@unh.edu Find Dual Major EcoGastronomy on Twitter, Facebook and our Green Zebra blog: ecogastronomyunh.blogspot.com/ The Dual Major in EcoGastronomy is a collaboration of the College of Life Sciences & Agriculture and the Peter T. Paul College of Business & Economics in partnership with the Sustainability Academy.

  17. Lauren Gordon at a UNH Slow Food Community Eat-In

  18. Michael Longeri values the traditions of his family

  19. Field Study in New England

  20. Sofia Ramos on a field trip in Barolo, Italy Sarah Jacobson tastes Olive Oil in Firenze, Italy

  21. Italian Students Learn About Sustainable Lobstering

  22. EcoGastronomy students attend International Food Festivals

  23. Sara Schmidt and Molly McCahan learn about the salami making process at SalumeriaDho, Piemonte

  24. Sara Hartley and Shannon Jasie at Terra Madre Kana Otowa and Sarah Jamieson sample food at Terra Madre

  25. EcoGastronomy Students picnic in Torino, Italy

  26. Local Farm to Chef Projects

  27. Students from the University of Gastronomic Sciences in Pollenzo, Italy attend summer classes at UNH

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