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Marine Biodiversity is the study of the classifications, evolution, natural history, morphology, anatomy and physiology of marine organisms. Lab required.
This course is designed to integrate students' culinary studies, and laboratory experience using food science, aesthetics, and sensory perception as frameworks. Innovative Gastronomy is an examination of taste, cooking methodology, ingredients, flavoring techniques and a study of the relationship between food, art, style and techniques.
This course examines cultural constructs of place, purpose, and position through the lens of turangawaewae. This Māori word is made up of two important ideologies (1) tūranga or place of standing, and (2) waewae or feet. Combined, the word is often translated as 'a place to stand.’ Tūrangawaewae are places where we feel especially empowered and connected. They are our foundation, our place in the world, our home.
This course is designed to introduce students to a variety of Pacific research methodologies (PRS), present core cultural concepts embedded in PRS, and demonstrate how to implement ethical practices in any research design. Intended for students who are interested in initiating their own research projects in the future, the course is structured to enable those with little or prior knowledge of Indigenous research methods to place, document, revise an original project and appropriate questions.