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Course Assignments And Grading

Course Assignments

Reading

Course readings will consist of:

The main text for the course is "Why Our Food Should be Good, Clean and Fair" by Carlo Petrini. We will read from the book each evening, followed by a brief discussion of the reading each day in class. You will be graded on participation, so I recommend jotting down a few discussion points while you read. Occasionally, there will be a supplemental required reading handed out in class. 25 points for participating in discussion in class. Due every day

Choose a second book from this list. These books will be available for you to check out for the entire course. Read the book, and do the following:

• A brief oral report followed a class discusion led by you about the book (15 minutes)
• A written report (1-4 pages) on the book that will be posted on your class blog. In addition use OCR to scan in a 4-5 page excerpt of your favorite part of the book.

25 points, Due December 13

Group Projects

The class will break into groups, and each group will create a business plan for an artisan food project. Business plans will be presented to a review team including a banker and experienced business people. Click here to review project ideas. 25 points - Presentations due December 19

Evaluation (written exam)

10 points December 14

Cook Lunch

Create a menu with your group and make lunch for the class using the 100 mile diet criteria. 10 points, starts week two, each group will have to cook lunch two or three times

Food Blog Report

Research food related blogs, pick one and review it on your blog 10 points, due December 1

Letter to the Editor

Write a letter to the editor, offering a slow food solution to some problem 10 points - draft due December 7, Final due December 11

Project of your own choosing

Do an individual project of your own choosing, with instructor approval Up to 20 points - December 19