EAC317 - Food for Thought

Outline info
Semester
School
Last revision date 2017-07-17 00:00:04.776
Last review date 2017-07-20 10:44:13.336


Subject Title
Food for Thought

Subject Description
Our preparation of food -- and in large part, our attitude to food -- plays a significant part in the preservation of our sense of cultural identity. From its selection to its consumption, food also shapes and reflects how we relate to others and the world around us. This course will use texts, film, and other media to examine the symbolism and personal significance of food rituals.

Credit Status
General Education credit

Learning Outcomes
Upon successful completion of this subject the student will be able to:

  1. Explore the cultural, celebratory, and literary significance of food.
  2. Explain the complex relationships between food and human identity.
  3. Articulate critical arguments regarding symbolic and thematic functions of food.
  4. Probe the connections among food selection, preparation, and consumption.
  5. Demonstrate analytical/critical perspectives on food in coherent written assignments.

Essential Employability Skills
Communicate clearly, concisely and correctly in the written, spoken and visual form that fulfils the purpose and meets the needs of the audience.

Respond to written, spoken, or visual messages in a manner that ensures effective communication.

Apply a systematic approach to solve problems.

Use a variety of thinking skills to anticipate and solve problems.

Locate, select, organize, and document information using appropriate technology and information systems.

Analyze, evaluate, and apply relevant information from a variety of sources.

Show respect for diverse opinions, values, belief systems, and contributions of others.

Interact with others in groups or teams in ways that contribute to effective working relationships and the achievement of goals.

Manage the use of time and other resources to complete projects.

Take responsibility for one's own actions, decisions, and consequences.

Cheating and Plagiarism
Each student should be aware of the College's policy regarding Cheating and Plagiarism. Seneca's Academic Policy will be strictly enforced.

To support academic honesty at Seneca College, all work submitted by students may be reviewed for authenticity and originality, utilizing software tools and third party services. Please visit the Academic Honesty site on http://library.senecacollege.ca for further information regarding cheating and plagiarism policies and procedures.

Discrimination/Harassment
All students and employees have the right to study and work in an environment that is free from discrimination and/or harassment. Language or activities that defeat this objective violate the College Policy on Discrimination/Harassment and shall not be tolerated. Information and assistance are available from the Student Conduct Office at student.conduct@senecacollege.ca.

Accommodation for Students with Disabilities
The College will provide reasonable accommodation to students with disabilities in order to promote academic success. If you require accommodation, contact the Counselling and Disabilities Services Office at ext. 22900 to initiate the process for documenting, assessing and implementing your individual accommodation needs.

Prerequisite(s)
EAC150 or equivalent

Topic Outline
Students will develop and demonstrate their competence in written expression, reading, and research skills by exploring how literary works reflect and teach us about life as well as how they contribute to our understanding of rituals of preparation and eating, issues in diet and celebration, food and social/familial cohesion, and cultural attitudes and traditions.

Mode of Instruction
To ensure that students are engaged as much as possible in the learning process, instructors can use such teaching methods as class and small group discussions, essays and research, individual and group presentations, readings, lectures, workshops, in-class exercises, and/or web-based instruction. 

Prescribed Texts
Esquivel, L.  Like Water for Chocolate. Anchor Books/Random House
Rinella, S. The Scavenger's Guide to Haute Cuisine. Penguin/Random House

Additional readings/materials to be assigned by the professor




Reference Material
Maimon, Elaine, et al., A Writer's Resource: A Handbook for Writing and Research. McGraw-Hill Ryerson
Any Canadian Reference or Handbook
Students should possess an appropriate college-level dictionary/thesaurus.

Students are referred to the following web site for the Seneca College Library MLA Style Guide and Guide to Integrating Quotations (MLA Style):
http://seneca.libguides.com/mla

Promotion Policy

Grading Policy
A+ 90%  to  100%
A 80%  to  89%
B+ 75%  to  79%
B 70%  to  74%
C+ 65%  to  69%
C 60%  to  64%
D+ 55%  to  59%
D 50%  to  54%
F 0%    to  49% (Not a Pass)
OR
EXC Excellent
SAT Satisfactory
UNSAT Unsatisfactory


For further information, see a copy of the Academic Policy, available online (http://www.senecacollege.ca/academic-policy) or at Seneca's Registrar's Offices.

Modes of Evaluation
To be successful in this course, you must complete all course work as specified and achieve an overall grade of 50% or higher. For further information on evaluation and academic standing, see a copy of the Academic Policy available at Seneca registration offices.

Term Work
The term work will constitute 75% of the final grade. The instructor's class schedule will indicate the nature of the weekly activities as well as the assignments, their due dates, and their value. All assignments must be correctly documented using MLA criteria – in-text citations for quotes and paraphrasing; MLA Works Cited page – and follow the criteria established by the instructor, unless otherwise notified.

All term work assignments must be completed prior to the time of the examination. Unless students have been granted an extension in advance, late assignments will be penalized accordingly. There is no provision for rewriting late assignments, regardless of the grade awarded. Students must contact faculty in advance of due date to discuss extensions.

Make-up opportunities for assignments must also be made in advance of the scheduled due date. If an assignment is missed due to class absence, any official documentation that might be grounds for arranging a make-up opportunity must be submitted to the faculty member on or before the next scheduled class. Make-up opportunities do not apply to all graded assignments.

Final Examination:
The final examination will constitute 25% of the final grade. Students will respond to the exam questions in short answer and essay form that satisfy the learning outcomes of EAC317: Food for Thought.

Grading Scheme:

Content Quizzes 10%
Written Assignments 30%
Seminar with Written  Analysis 15%
Major Paper 20%
Final Examination 25%

All the academic policies of the College at which you registered apply. This includes, but is not limited to policies related to grading, supplemental exams, deferred exams, and accommodations.


Student Success:

Please come prepared to participate in class. Make sure you bring your course text to each class, participate in class discussions, hand in any assigned work on time, and attend each and every class. Following these suggestions will increase your chances of success.

Approved by: Fiona Bain-greenwood