Gourmet Dinner: Simply Southern, The Heart of Hospitality, 11/20 & 21, 6 p.m.CURRICULUM 
The Dual Major in EcoGastronomy integrates UNH strengths in sustainable agriculture, hospitality management, and nutrition to offer a unique academic program emphasizing the interdisciplinary, international, and experiential knowledge that connects all three fields. From growing and preparing food to getting first hand experience in international food cultures and issues of food security, the program provides students with an integrated academic experience.
Core Required Courses
- Introduction to EcoGastronomy -- offered Fall and Spring semesters. NOTE: During Spring 2010, this will be listed under HMGT 698 Topics: Introduction to EcoGastronomy.
- Sustainable Food Production (PBIO 405) -- offered Fall semester
- Introduction to Food and Beverage Managment (Small Quantity Cooking) (HMGT 403) -- offered Fall & Spring semester
- Nutrition in Health and Well Being (NUTR 400) -- offered Fall and Spring semesters OR Food and Society (NUTR 405) -- not offered currently
- Senior EcoGastronomy Capstone -- offered Fall and Spring semesters
- Elective -- select one from list in consultation with Faculty Coordinator
- 15 credits at the University of Gastronomic Sciences (UNISG), to be selected in consultation with UNISG
Course Descriptions
Introduction to EcoGastronomy (ECOG): This team-taught, interdisciplinary course will introduce students to the principles and practices of EcoGastronomy. It will provide students with a foundation for understanding the connections among food production, ecology, ethics, cuisine, nutrition and health within the framework of sustainability. Offered Spring semester. NOTE: During Spring 2009, this will be cross-listed under HMGT 698/NUTR 698 Topics: Introduction to EcoGastronomy.
Sustainable Food Production (PBIO 405): This course is an introduction to sustainable agriculture and farming systems with emphasis on organic food production. Through field trips, guest lecturers, and hands-on activities, students learn about the scientific and biological principles relating to organic food production and the role of sustainable agriculture in our local communities. Offered Fall semester.
Introduction to Food and Beverage Management (Small Quantity Cooking) (HMGT 403): Designed to introduce the student to the fundamental components of food and beverage production principles and to some basic management skills details. The subject matter is presented through classroom lectures, interactive electronic instruction, guest lectures, and food production labs, including the Hospitality Management Department's Gourmet, Dinner Program. Prereq: permission. Offered Fall and Spring semesters.
Food and Society (NUTR 405): Consideration of the cultural significance of food, emphasizing historical, psychological, social, political, and economic aspects. Writing intensive. Offered Spring semester.
Nutrition in Health and Well Being (NUTR 400): This course is designed to teach the scientific principles of human biology using nutritional concepts to promote personal health and well being. Special fee. Students cannot earn credit for this course if they have taken ANSC 400 or NUTR 475.
EcoGastronomy Capstone (ECOG): This four-credit, two-semester continuing course will serve as the Dual Major capstone in which students will synthesize their EcoGastronomy experience with their undergraduate education, including their primary major, and will explore an integrated outlook on their professional future. Field trips, guest lectures, experiential activities, and related readings and research will provide the foundation for the completion of a portfolio, as well as a research paper to be presented at the Undergraduate Research Conference in the spring. Offered Fall and Spring semesters.
Elective: Select from list (PDF) in consultation with Faculty Coordinator.
15 credits at the University of Gastronomic Sciences (UNISG): See the Study Abroad section of this website for details. Offered Fall semester.
Portfolio
Students will be required to submit a portfolio annually to the faculty coordinator, and a cumulative portfolio to the instructor of their capstone course for final assessment. Components of the portfolio will include:
- A year-end summary of the reactions to events and activities organized by the program over the course of the year. These will include guest lectures, films, special dinners, and symposia. A focus on connections with the major is an important aspect of the portfolio.
- The portfolio work will be part of the capstone experience where the student will provide a summary of the integration of majors and the importance of experiential and international study to their understanding of their food community.
Outline of Degree Program
This outline depicts an "ideal" path through the dual major. However, students who elect to declare the dual major later in their academic career may go back and take the introductory course after having taken other required core courses.
| Year | Fall Semester |
Spring Semester |
|---|---|---|
Freshman |
HMGT 403
|
INTRO TO ECOG HMGT 403 (HMGT MAJORS) |
Sophomore |
PBIO 405
|
NUTR 400 OR NUTR 405
|
Junior |
INTERNATIONAL EXPERIENCE, INCLUDING SERIES OF CORE ECOG DUAL MAJOR COURSES |
ELECTIVE
|
Senior |
ECOG CAPSTONE
|
ECOG CAPSTONE (CONTINUED)
|
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