Locations: Delahaye 112, Fée Garden, Global Dining Hall, Café Touché
Class Times: Wednesdays 2 pm – 4 pm in classroom/garden, bi-weekly field seminars in cafeteria/café (times to be decided)
Instructor: Anne Seaworthy
Teacher’s Aide: Glade Honeyworth
Office Hours: You won’t need any – just show up ready to get dirty!
Bon appetit. You are about to embark on the delectable adventure of a class that challenges your mind and tastebuds to expand their horizons, and your hands to create masterpieces like never before!
Twice a week, students will decide on a time or times to work in small groups in the dining hall or campus café, developing new recipes, incorporating customers’ desires, and practicing techniques introduced in formal class. On Wednesdays, all students and instructor will meet to discuss that week’s successes and failures and learn about new cooking techniques, as well as the latest science on healthy ingredient combinations and sustainable food practices.
The second hour of Wednesday’s class will normally be dedicated to working in the spacious Fée Garden located right in our backyard. Students will be trained by agricultural experts and our own student gardeners about maximizing the use of and maintaining the garden. Tasks will vary from pulling weeds and milking goats to developing new seeds in the Garden Lab and taking the animals off campus for a supervised enrichment excursion. I promise I will be right there with you, knees in the dirt!
Students will be evaluated based on completion of assigned recipe developments, peer evaluations, and the originality, sustainability, nutritional value, and animal treatment involved in their final project. The final project will be due on the day of the end-of-year party, where students, faculty and staff from across the spectrum will taste students’ work.
No meat-cooking techniques will be taught in this class, including recipes with fish or insects or arachnids. Basically, anything that has a brain or a nerve net similar to a brain will not be cooked during class or required as a recipe-development assignment. However, I am willing to accept projects done independently that include meat – as I am a staunch vegetarian, my T.A. Glade and other meat-eating peers will evaluate these. Students with dietary concerns such as vegan, gluten-free, or other food allergies are welcome to participate in this class and perhaps focus on creating projects that fit their own needs.
Every student will have one recipe featured in the year’s cookbook, published by the college press annually. It is likely to be the final project, but does not have to. Students are encouraged to take photography classes to aid them in capturing their creations before they are devoured in order to illustrate the cookbook! Furthermore, students have the opportunity to write an introduction or description for their specific recipe.
A final piece of advice for my students: come with clean hands ready to be soiled with chocolate, powdered with corn flour, and bled on by tomatoes fresh from the garden!
Note: The image at the top of this syllabus is “Kitchen life in the 18nt cen” by Nemracc – Own work. Licensed under CC BY-SA 3.0 via Wikimedia Commons – https://commons.wikimedia.org/wiki/File:Kitchen_life_in_the_18nt_cen.JPG#/media/File:Kitchen_life_in_the_18nt_cen.JPG