FSHN 398

Fall 2021 Part of Term B

Part of Term B
Oct 18-Dec 8

Undergraduate Seminar

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	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.