2024-2025 Academic Year

Fall 2024

FREN 201 Intermediate French
Intensive second-year study of French, with attention to grammar review, conversation, reading in a cultural context and some writing. Prerequisite: 102 or the equivalent. This course fulfills the language graduation requirement.

FREN 232 Professional French
This course prepares students for professional work in international and multilingual contexts, with a particular focus on the francophone world. Students will acquire communication and intercultural skills specific to professional environments. As a WiD class, this course develops students’ written expression through the practice of professional genres such as CVs and cover letters, publicity, memoranda, and business proposals. It further advances students’ linguistic and intercultural proficiency by stressing the use of specialized vocabulary and appropriate registers when conducting business in French and Francophone workplaces. Students will learn about various sectors of the economy, including public health, international relations, and global marketing, with a general emphasis on sustainable business practices. Most importantly, students will have the opportunity to apply what they are studying in the classroom through a service-learning component. Students will complete 20-25 hours of volunteer work interpreting and translating health-related material for migrant workers in the region, allowing them to gain valuable professional skills and experience.

Spring 2025

FREN 225 Green Eggs and Jambon
Cross-listed with FDST 250-01. Permission of Instructor Required. Part of the Green Cuisine Mosaic. This course examines France's eating culture, from shopping habits and food choices to cooking and eating practices, through the lens of sustainability. Using a diverse array of food texts, media, and scholarship, students will learn about long-standing food traditions that have shaped French culture and the extent to which they are sustainable today. Moreover, we will consider how contemporary trends related to globalization, industrialization, immigration, and climate change have affected both individual behavior as well as public policy with regards to culinary customs and the food industry. Students will investigate efforts to eat more sustainably in France, including the response by French consumers to government measures such as those related to food waste and school lunches, among other examples. Ultimately, students will be asked to reflect on the role culture plays when a society is faced with an existential crisis like global warming that may require significant changes to traditional customs. As part of this exploration, students will have the opportunity to engage with consumers and actors in the food industry in the U.S. and France to compare different cultural perspectives vis-à-vis sustainable food practices.

FDST 250 Green Eggs and Jambon
Cross-listed with FREN 225-01.Permission of Instructor Required.Part of the Green Cuisine Mosaic. This course examines France's eating culture, from shopping habits and food choices to cooking and eating practices, through the lens of sustainability. Using a diverse array of food texts, media, and scholarship, students will learn about long-standing food traditions that have shaped French culture and the extent to which they are sustainable today. Moreover, we will consider how contemporary trends related to globalization, industrialization, immigration, and climate change have affected both individual behavior as well as public policy with regards to culinary customs and the food industry. Students will investigate efforts to eat more sustainably in France, including the response by French consumers to government measures such as those related to food waste and school lunches, among other examples. Ultimately, students will be asked to reflect on the role culture plays when a society is faced with an existential crisis like global warming that may require significant changes to traditional customs. As part of this exploration, students will have the opportunity to engage with consumers and actors in the food industry in the U.S. and France to compare different cultural perspectives vis-à-vis sustainable food practices.

ECON 500 Green Cuisine
Cross-listed with FDST 500-01 and FREN 500-01. Part of the Green Cuisine Mosaic.

FDST 500 Green Cuisine
Cross-listed with ECON 500-02 and FDST 500-01. Part of the Green Cuisine Mosaic.

FREN 500 Green Cuisine
Cross-listed with ECON 500-02 and FDST 500-01. Part of the Green Cuisine Mosaic.