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FCSJ Undergraduate Courses, Corvallis Campus

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Top FCSJ 199 SPECIAL TOPICS (1-16) 
This course is repeatable for a maximum of 16 credits.

Top FCSJ 261 FOOD IN AMERICAN CULTURE (3)  Offered in current or future terms Baccalaureate Core Course
Fosters understanding of the meanings of foods and foodways in American culture. Uses food as a lens to explore general topic areas such as work, family, ecology, and identity. Critically examines core issues that shape and have shaped American culture. (Bacc Core Course) (SS) CROSSLISTED as ANTH 261.

Top FCSJ 299 SPECIAL TOPICS (1-16) 
This course is repeatable for a maximum of 16 credits.

Top FCSJ 361 FOOD JUSTICE (4)  Offered in current or future terms Baccalaureate Core Course
Contemporary food systems are examined from a cultural and social justice perspective. The human right to food as recognized by the United Nations serves as the justice grounding point. Impediments to realizing the right to food will be examined in national and international contexts. CROSSLISTED as ANTH 361. (Bacc Core Course) (SS)

Top FCSJ 399 SPECIAL TOPICS (1-16) 
This course is repeatable for a maximum of 16 credits.

Top FCSJ 401 RESEARCH (1-16) 
This course is repeatable for a maximum of 16 credits. PREREQS: Departmental approval required.

Top FCSJ 402 INDEPENDENT STUDY (1-16) 
This course is repeatable for a maximum of 16 credits. PREREQS: Departmental approval required.

Top FCSJ 403 THESIS (1-6) 
This course is repeatable for a maximum of 16 credits. PREREQS: Departmental approval required.

Top FCSJ 405 READING AND CONFERENCE (1-6) 
This course is repeatable for a maximum of 16 credits. PREREQS: Departmental approval required.

Top FCSJ 406 FOOD PROJECTS (1-6)  Offered in current or future terms
Graded P/N. This course is repeatable for a maximum of 6 credits.

Top FCSJ 407 SEMINAR (1-3) 
This course is repeatable for a maximum of 16 credits. PREREQS: Departmental approval required.

Top FCSJ 410 INTERNSHIP (1-16) 
Opportunities for students to take advantage of off-campus work experiences during regular term sessions for academic credit. Allows students to broaden and deepen their understanding and appreciation of the value of their academic activity. Internship is supervised and evaluated by individual faculty members. This course is repeatable for a maximum of 16 credits. PREREQS: 6 credits of FCSJ or related course work.

Top FCSJ 422 INTERCULTURAL LEARNING COMMUNITY (3-6) 
Taught as a learning community combining students, professors and community members to explore contemporary food-related questions in two different countries. Syllabus content will change depending on 1) The countries chosen, 2) The questions that are most of interest to the members of the community. Depending on the year, up to 25% of the time might be spent on the Corvallis campus. This course is repeatable for a maximum of 6 credits. PREREQS: FCSJ 454 [C-]

Top FCSJ 444 NUTRITIONAL ANTHROPOLOGY (4) 
Examines human nutrition and food systems from comparative, biocultural and evolutionary perspectives. Long-term evolutionary processes are examined within an ecological framework as significant factors affecting human biology and susceptibility to diet-related disease. An emphasis on anthropological methods in nutritional assessment including anthropometry, paleodietary assessment and nutritional participant-observation will provide students with the tools to evaluate human diet from skeletal and fossil collections through contemporary cross-cultural populations. CROSSLISTED as ANTH 444. PREREQS: ANTH 240 [C] or ANTH 330 [C]

Top FCSJ 454 INTERNATIONAL PERSPECTIVES ON FOOD SYSTEMS (4)  Baccalaureate Core Course
Macro and micro-comparative overview of food systems in at least two different international settings, highlighting the influences of culture, social structure, geography, and economy on food systems. Non-traditional and emerging theoretical critiques of such influences on food systems are highlighted. (Bacc Core Course) (H) (SS) (NC)

Top FCSJ 464 FOOD AND ETHNIC IDENTITY: DECOLONIZING FOOD AND OUR BODY (3) 
This interdisciplinary and comparative course will examine the relationship between food and identity. Food, from its production to consumption, is a powerful symbol of social and cultural meaning. As an expression of identity and subjectivity, food also marks borders between humans and non-humans, plants and animals, nature and culture, tradition and modernity, etc. CROSSLISTED as ES 464. (H)

Top FCSJ 467 CAPSTONE: FOOD IN CULTURE AND SOCIAL JUSTICE (1)  Offered in current or future terms
Working under the supervision of a Food in Culture and Social Justice faculty person, students further engage with a topic previously explored in FCSJ course work and produce a 5-page paper and public poster, presentation or website that demonstrates critical thinking and writing competencies about food, culture and social justice. Graded P/N. PREREQS: Students should have completed or be taking concurrently the last of their course work for the Food in Culture and Social Justice undergraduate certificate.

Top FCSJ 486 ANTHROPOLOGY OF FOOD (4) 
The role of food in human cultures, both past and present. Includes discussion of different food procurement styles, social movements and the political economy of food. Looks at the symbolic aspects of food as well as its relationship with the environment. CROSSLISTED as ANTH 486. PREREQS: 3 credits of social science.

Top FCSJ 499 SPECIAL TOPICS (1-16) 
This course is repeatable for a maximum of 16 credits.



 
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