FSHN 398

Fall 2022 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 2022
CRN	Type	Section	Time	Day	Location	Instructor	Section Details
70504	Lecture	FD2	9:30AM -11:10AM	W	Location Pending	Brotherton, J Salah, M	Part of Term: 1 Date Range: 08/22/22-12/07/22 Special Approval: Departmental Approval Required Credit: 2 hours Section Title: Food Design Thinking Section Info: Food Design Thinking is a 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. RESTRICTED to Hospitality Management students.
32089	Lecture	FDT	9:30AM -11:10AM	T	0060 Siebel Center for Design	Brotherton, J Salah, M	Part of Term: 1 Date Range: 08/22/22-12/07/22 Credit: 2 hours Section Title: Food Design Thinking Section Info: Food Design Thinking is a 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 Junior or Senior class standing. Restricted to BS:FSci&Hm Nutr-Hosp Mgt -UIUC.
71931	Internship	S&E	ARRANGED	n.a.	Location Pending	Perry, B	Part of Term: 1 Date Range: 08/22/22-12/07/22 Credit: 3 hours Section Title: Illini Sports Nutrition Exp Section Info: Illini Sports Nutrition Experience: This hybrid course is a combination of online educational materials that provide an introduction to Sports Nutrition, and an on-campus sports nutrition internship working with the Illini Fuel Sports Dietitians and the Illini student-athletes. If interested in learning more, contact Brittany Perry at fran10@illinois.edu
78055	Discussion/ Recitation	STA	ARRANGED	n.a.	Location Pending	Engeseth, N	Part of Term: B Date Range: 10/17/22-12/07/22 Special Approval: Departmental Approval Required Credit: 1 hours Section Title: Food Systems Cacao - Ecuador
71932	Online	UGM	ARRANGED	n.a.	n.a.	Gist, T	Part of Term: 1 Date Range: 08/22/22-12/07/22 Special Approval: Instructor Approval Required Credit: 3 hours Section Title: Undergraduate Mentor