Experiential

"Experiential learning is a major cornerstone of the EcoGastronomy dual major. In the Introduction to EcoGastronomy class, we were encouraged to participate in outside activities and write about them. Then in the plant biology: sustainable and organic food production class we had the opportunity to participate in field trips to farms, composting areas, farmers markets, and the like. Then in the Introduction to food and beverage management class, we experienced hands on learning in the kitchen by actually cooking different kinds of dishes and entire meals. In my community nutrition class, we did research on a real town in the community and wrote an actual needs assessment and then wrote a grant for an intervention project that we had developed for the town... I also took it upon myself to go to farmers markets, visit farms, attend guest lectures, participate in community pot luck dinners, participate in herb walks and group cooking experiences, intern with kindergarten kids at the Early Sprouts program at the CSDC (Child Study and Development Center) on campus, participate in the organic garden club, SlowFood UNH, and the Waysmeet food drive for the cornucopia food basket. Experiential learning goes beyond the classroom..."

Heather Rusaw, 2012, Nutrition and EcoGastronomy