This subject is an introduction to the principles of ethnobotany and nutrition and their interrelation in the context of the global food and beverage industry. It is designed to provide students with relevant foundational knowledge, so they can practice culinary arts and food & Beverage production and service in sustainable fashion, applying basic nutritional precepts.
4 sessions of 2 hours weekly.
This short course aims at introducing the role of plants, and more specifically, local edible flora or “ulam” in human health and nutrition.
On completion of this subject, students should be able to:
The breakdown of the assessment modalities is as follows:
Details are shown here below.
Continuous Assessment (CA)
CA is conducted at the end of each session in the form of 1 brief online Quizz. CA is worth 40% of the total assessment, i.e., 10% worth per session.
Final Assessment (FA)
FA is conducted at the end of the module, and comprises 2 modalities, cumulating to 60% of the overall assessment:
Session 1 (Total hours: 2 Hours)
Introducing plants and nutrition
Session 2 (Total hours: 2 Hours)
We Are What We Eat
Session 3 (Total hours: 2 Hours)
Talking Professionally About Plants
Session 4 (Total hours: 2 Hours)
Title 4. The Power of Wild Edible Plants
Webography, Videography and other media
Database – Plants for a future: https://pfaf.org/user/default.aspx
Textbook – An introduction to nutrition: https://www.oercommons.org/courses/an-introduction-to-nutrition-v1-0/view
Market and Recipe by the Ulam School: https://vimeo.com/user107415200
Wild Edible Plants and Jungle Survival: https://www.youtube.com/watch?v=boBYxLJNCnM
Module 1 “Introduction to Food Sustainability”.
Our team curates botanical, cultural and culinary information to make them user-friendly for everyone.