TSEM 102-057 Fall2023(7)

.docx

School

Montgomery College *

*We aren’t endorsed by this school

Course

102

Subject

Geography

Date

Oct 30, 2023

Type

docx

Pages

Uploaded by CoachIbisPerson929

Towson Seminar (TSEM 102-057) Green Eating on a Blue Planet Fall 2023 Towson University 17Oct2023 Instructor: Timothy S. Pruett, Ph.D. Days / Time: Tu / Th 9:30 - 10:45 pm Location: LA 2211 (Liberal Arts bldg.) Geography Department: 410-704-2973 E-mail: tpruett@towson.edu Office: LA 2326 Office Hours: Monday, Tuesday, Wednesday & Thursday 11 am - 12 pm  other times in-person and virtual meetings in the “ Online Classroom ”  appointments should be made by email at least 24 hours in advance, if possible COURSE DESCRIPTION TSEM 102 is a n interdisciplinary examination of food: what we eat, where we eat, how we eat, and the industrial, economic, technological, social and political factors that shape the production of food, and what these mean for the planet. Its also an introduction to student research and writing at the university level. Through readings, discussions, and assignments, students will learn about food production and distribution to feed over eight billion people and about the nature of scholarship. The course is designed to introduce new students to academic expectations for college-level work, and to the intellectual, communication, and collaborative skills needed for academic success. The course utilizes a seminar format and emphasizes active learning with variable content from many disciplines. LEARNING OUTCOMES Upon successful completion of the course, students should be able to:  Prepare and present compelling substantive interpretation, argument, and/or analysis of a problem or issue in a research paper.  Gather and use academic resources effectively and according to the standards and rules of academic integrity in formulating and presenting a substantive interpretation, argument, and/or analysis of a problem or issue.  Understand and evaluate the nature and possible causes and implications of events, behavior, problems, and issues from an informed and intellectually balanced perspective.  Connect concepts and empirical evidence in logically coherent, valid, and compelling ways.  Understand and appreciate social and cultural differences among individuals, groups, and societies and to engage and learn from others from different backgrounds and perspectives in constructive ways, when appropriate to the topic.  Participate responsibly and effectively in-group efforts to address and solve problems, where appropriate within the course format. REQUIRED TEXTBOOKS o Rollins, B and Bauknight, L. 2010. Food. Fountainhead Press V Series. o ISBN 10: 1598714317 ISBN 13: 9781598714319 o Available in eBook format at Towson UStore or online (new, used, rent, or eBook) o Butler, W, Sargent, A, Smith, K. (n.d.) Introduction to College Research , Creative Commons Attribution 4.0 International License . Do not purchase… already available on Blackboard SUGGESTED TEXTBOOKS  Concise Guide to APA Style: 7th Edition  Pollan, M. (2006). The Omnivore’s Dilemma . Penguin Books TSEM 102 Fall2023

ASSIGNMENTS Points Each Points Total  Food Journal 3 X 5 15 o 3 Entries - 100 words each  Article Summary 1 X 20 20 o 3 Short Essays - 1-2 pages each  Module Quizzes - 3 quizzes 100 (power points, “ Food ” chapters, “ Research ” chapters) o Quiz1 (13 questions X 2.5 pts each) 32.5 o Quiz2 (13 questions X 2.5 pts each) 32.5 o Quiz3 (14 questions X 2.5 pts each) 35  Research Process Assignments (RPAs) 80 o Source Evaluation 15 o Annotated Bibliography 25 o Research Outline 10 o Rough Draft 30  Final Research Paper w/ In-Class Presentation 200  Participation & Attendance 25 o 3 mandatory meetings w/ Instructor 3 X 5  One required in each module o Discussion participation is assessed subjectively o Each absence results in a two-point deduction - 2 Total Course Points = 440 Module 1 1. Food Journal 1 2. Article Summary 1 3. Source Evaluation 4. Quiz 1 Module 2 1. Food Journal 2 2. Bibliography 3. Outline 4. Quiz 2 Module 3 1. Food Journal 3 2. Rough Draft 3. Final Paper & Present 4. Quiz 3 Assignment Descriptions  Food Journal - In each module, students submit a Food Journal entry to Blackboard according to the dates indicated on the syllabus schedule. Students record ALL food and drink consumed during a weekday from waking until sleep. Journal entries are worth 5 points each for a total of 15 points .   Article Summar y - In each module, students submit a 1 to 2 page summary of a recent, peer- reviewed article in essay format addressing some aspect of food. Article summaries are worth 20 points .  Module Quizzes - In each module, students submit an asynchronous quiz to Blackboard. Each quiz contains questions from assigned readings, presentations and lectures. Quizzes are worth 32.5 or 35 points each for a total of 100 points .  Research Process Assignments – The research process is broken into 5 smaller assignments: source evaluation, annotated bibliography, outline, and rough draft. See instructions on Blackboard for each research assignment. Total of 100 points. 2

 Final Research Paper + in-class Presentation - See instructions on Blackboard for each assignment. Total of 200 points. TSEM 102 Fall2023 RESOURCES  Cook Library Liaison – Elisabeth White, ebwhite@towson.edu  The Writing Center – https://www.towson.edu/cla/centers/writing/ o Writing Center – LA 5330 (5 th floor of Liberal Arts Building) 410.704.3426  Cook Library Writing Desk (next to Circulation Desk) COURSE POLICIES AND PROCEDURES Seminar Participation / Classroom Attendance (25 total course points): Regular attendance and participation in seminar discussion is vital to academic success and directly related to higher grades. The “Participation and Attendance” grade reflects these two very important aspects of a seminar. Students are required to meet with the Instructor a minimum of three (3) times each semester. At least one of these meetings should take place in Module 1. Specifically, students will lose five (5) total course points for each Instructor meeting missed and two (2) total course points for each seminar missed. Exhibiting a productive, positive and dynamic ‘seminar presence’ is a good way to influence this grade. Grading : To determine your final grade divide your total points earned by 500 and use the scale below.  A = 94+, A- = 90-93  B+ = 87-89, B = 83-86, B- = 80-82  C+ = 77-79, C = 70-76  D+ = 67-69, D = 60-66  F= 0-59 Communication: The primary methods of instructor to student communication are in-class announcements and Blackboard announcements. The preferred method of student to instructor communication is email and/or direct face-to-face discussion after class, during office hours, or online in Blackboard Collaborate . Students can usually expect a response to email within 48 hours. Please remember that ANY discussion of grades or other complex situations can’t functionally take place via email. Email is a great tool for simple communication and/or setting a date/time for more direct, face-to-face conversation during office hours or online in Bb Collaborate . Please use email properly to make a record of correspondence between two people and/or to set up a time for more direct communication. Email is usually not a productive way to address specific course content or other complex academic concerns. Classroom Policies:  Cell phone s should be silenced and not accessed during class unless authorized in advance by professor.  Most assignments should be submitted asynchronously before midnight on the date assigned on the syllabus schedule. Students should NEVER attempt to submit ANY assignment on a cell phone or small tablet.  Any changes to student assignment submissions must be authorized in advance and are allowed only under highly unusual, well-documented circumstances that are beyond the student’s control .  Unauthorized missed assignments may result in a grade of “ 0 “ for the assessment  Please avoid the internet completely during seminars unless requested by instructor 3

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version