Courses

Many courses have been built (and rebuilt) through the Innovative Course-Building Group workshops.  A few of these are highlighted here ….

Educational Strategies for Non-Traditional Instructional Settings

by Liz Speelman & Joanne Previts

Course Poster

Course Goal

Design and implement a course for students who may teach in ‘non-traditional instructional settings as a way for them to develop an understanding of educational theories and practices in order to enhance their teaching and learning.

Objectives

  • The students will explore and analyze relevant teaching and learning theories and theorists
  • Analyze, create, and implement learning experiences
  • Observe colleagues and teachers in a variety of fields and settings
  • Reflect upon their developing practice
  • Receive feedback, provide constructive criticism, and collaboratively analyze their developing practice through videotape analysis

Animal, Vegetable Human:  The Science and Sociology of YOUR Food

by Sandra Godwin & Julia Metzker

Course Poster

Course Description

There is a growing movement, whose adherents question the environmental and societal impact of food production and distribution in the United States.  Michael Pollen’s recent books have highlighted how the centralization of food production has impacted society through environmental degradation and unequal access to healthy food.  These works are the popular face of a growing food movement that ranges from slow foodies to homegrown food.  The primary goal of this course is to explore the relationship between science and society as it relates to the production and distribution of food in the contemporary United States.  This course will be team-taught by a chemist and a sociologist.  We will explore the science of food production in the context of reforming social institutions related to food.

Objectives

The student who successfully completes this course will be able to

  • provide social context for scientific understanding.
  • demonstrate a general understanding of the science applicable to food production.
  • use scientific and social theory to interpret data in context.
  • assess the impact of food choices on their environment.
  • understand the content and impact of the Farm Bill.
  • describe the trajectory social food movements in the United States.

Course Presentations

Several of the IC-BG members have presented their courses at national conferences and workshops.  A few of the posters are highlighted below.

2009Cazacu

2008KelleyMetzker

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