FSHN 398

Fall 2021 All Classes

All Classes

Undergraduate Seminar

SHOW FINAL EXAM SCHEDULE

Credit: 1 TO 3 hours.

Group discussion on a special topic in a field of study directly pertaining to subject matter in food science and human nutrition.

Approved for Letter and S/U grading. May be repeated if topics vary. Prerequisite: Sophomore standing.

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FSHN 398 class schedule data for fall 2021
CRN	Type	Section	Time	Day	Location	Instructor	Section Details
32089	Lecture	FDT	9:30AM -11:10AM	TR	0060 Siebel Center for Design	Brotherton, J Salah, M	Part of Term: B Date Range: 10/18/21-12/08/21 Credit: 2 hours Section Title: Food Design Thinking Section Info: Food Design Thinking is an 8-week studio-based course that is recommended (but not required) to any student planning to enroll in the capstone course FSHN 443: Fine dining management. The course will prepare the students to design a fine-dining restaurant experience using the design thinking process and methods. They will be working during class to develop, plan, test and pitch a complete concept and menu for the Spice Box restaurant, and work towards implementing an entire meaningful dining experience that goes beyond just the food. They will be introduced to a variety of design methods and use them to work their way during each phase of the capstone project. In addition to that, students will be reading, watching and listening to case-studies about the philosophies and processes of famous chefs and food designers who are challenging the norms around food and eating. By taking this course, students would go into FSHN 443 ready to deliver well-rounded fine-dining experiences. Restriction(s): Restricted to students with Senior or Junior class standing. Restricted to BS:FSci&Hm Nutr-Hosp Mgt -UIUC.
72145	Online	PD	ARRANGED	n.a.	n.a.	Ma, S	Part of Term: 1 Date Range: 08/23/21-12/08/21 Special Approval: Departmental Approval Required Section Title: F&A: Professional Development Section Info: Food & Ag Immersion - Professional Development *** Companies are increasingly looking for employees with a variety of professional development skills beyond the applied scientific skills often learned in food & agriculture majors. This course will offer immersive experiences in key skills identified as critical for prospective employees, including problem-solving, systems and design thinking, building resiliency, teamwork, and developing a growth mindset. A mix of discussion, case studies, team exercises, and reflective exercises will be used.
71931	Internship	S&E	5:00PM -5:50PM	M	ARR Memorial Stadium	Perry, B	Part of Term: 1 Date Range: 08/23/21-12/08/21 Credit: 3 hours Section Title: Lifelong Nutr-Sport & Exercise Section Info: This hybrid course is a combination of online educational materials, a Monday night discussion, and an on-campus sports nutrition internship working with Illini Fuel and the NCAA athletes. If interested in learning more, or interviewing, contact Brittany Perry at fran10@illinois.edu.
71938	Online	SN	ARRANGED	n.a.	n.a.	Ma, S	Part of Term: 1 Date Range: 08/23/21-12/08/21 Special Approval: Departmental Approval Required Section Title: F&A:Sustainability Nourishment Section Info: Food & Ag Immersion - Sustainability and Nourishment *** This seminar course is designed to provide students with a practical definition of 'sustainability' and 'nourishment' as it relates to the food industry. Students will hear presentations and interact in discussions by faculty and guest speakers on current food industry research and practices that fulfill the broad definition of both of these terms.
71932	Online	UGM	ARRANGED	n.a.	n.a.	Gist, T	Part of Term: 1 Date Range: 08/23/21-12/08/21 Special Approval: Instructor Approval Required Credit: 3 hours Section Title: Undergraduate Mentor