fys$2015:thescienceandcultureofchocolate: $ does$chocolate ... · dark%side%of%chocolate%fys%...

Dark Side of Chocolate FYS FYS Fall 2015

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FYS 2015: The Science and Culture of Chocolate: Does Chocolate Have a Dark Side?

Your Chocolate Guide: Dr. Romi L. Burks Professor of Biology, Co-‐chair of Animal Behavior Program & Environmental Studies

Office: Fondren Jones 141; Office Phone: 512-‐863-‐1280 Office Hours: Monday/Wednesday (3-‐5) or by appointment Email: [email protected] Webpage: www.profromi.com Cell Phone: 512-‐869-‐8098 (avoid calls before 8 a.m. or after 9 p.m. unless emergency) FYS Mission: Southwestern University’s First Year Seminar Program aims to introduce you (as a newcomer) to college while exposing what it means to live and learn amid our liberal arts based academic environment. The mission of FYS focuses on helping the new student begin to practice an education that arcs over the whole course of the student’s experience and across the curriculum, connecting the questions and perspectives one encounters and the skills one develops to each other and to the work. Seminars introduce and reflect upon intellectual skills common to the liberal arts (see boxes below). Students might start with asking “Why title this seminar Does chocolate have a dark side?” I chose this as it challenges your assumptions and showcases the multi-‐faceted nature of chocolate. Nearly everyone loves at least some kind of chocolate and I see it as the perfect media to integrate into a FYS.


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This course will look for connections between chocolate and different academic disciplines using these 5 Themes:

1. Biological diversity 2. Influences on human health 3. Social justice context 4. Local and global economic impacts 5. Artistic inspiration

Please note: These themes play an important role in the structure of the course as they come into plan in the Chocolate Tastings, your Mainstream Chocolate Paper and your own Artistic Creations

Discovering interactions between reading, thinking and writing:

• Short journal responses to readings • Exhibition card on personal art • Bean to Bar Maker Profile (in trios) • Mainstream Chocolate Paper • Proposal and Marketing Plan for

Chocolate (in groups) • Essay on Take Home Exam

Forming cogent questions:

• Learning what evolution has to do with chocolate

• Encountering the multi-‐disciplinary nature of chocolate

• Coming to terms with what “art” means

• Asking what chocolate ‘can do’

Thinking with interdisciplinary and evidence-‐based perspectives:

• Distinguishing quality websites from others (i.e. identifying currency, authority and bias)

• Learning to search and identify relevant primary literature articles

• Discovering new advances in chocolate

Recognizing and challenging assumptions:

• Talking with practicing chocolate makers and chocolatiers about business sense, passion and art

• Discussing the meanings behind the “bittersweet saga of dark and light”

• Exploring the real dark side of chocolate (environmental justices, economics, past business practices)

• Testing out what “taste” means

Making meaning connection to one’s one experience:

• Finding a “chocolate” connection as a first class exercise

• Creating an original piece of “art” somehow related to chocolate

• Developing a marketing plan for a new application of chocolate


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CHOCOLATE FYS STUDENT LEARNING OUTCOMES: Students will be able to:

1. Describe the chocolate-‐making process from “pod/bean to bar” and identify specific flavors or tones from chocolate bars.

2. Differentiate between confectioners, chocolatiers and chocolate makers. 3. Articulate clearly multiple connections between chocolate and different disciplines. 4. Explain the inherent difficulty involved in defining the term “species” and how that relates

to the varieties of Theobroma cacao. 5. Discuss what “socially responsible chocolate” means and give examples. 6. Express their creativity and understanding of the course themes within chocolate class by

creating a piece of original art. 7. Deconstruct the meanings behind the dark side of chocolate. 8. Work together as a team to create a marketable idea involving chocolate. 9. Experience the world through chocolate. 10. Challenge their assumptions regarding the simplicity of chocolate. WHAT CHOCOLATE CLASS FOSTERS:

• Awareness of commodity fetishism (consumer awareness) • Recognition of social justice issues • Enhancement of mind-‐body connection • Critical analysis skills in texts and media • Reflective nature of informed personal choice • Recognition and creation of interdisciplinary connections • Questioning of prior assumptions • Application of theoretical knowledge to real-‐life experience • Increased knowledge of impact of global marketplace • Insight into historical and current slavery practices • Introduction to food politics and corporate social responsibility • Collaborative hands-‐on learning with individual comprehension • Community in the classroom • Reduction in the fear of science by using the familiar to teach core concepts • Comparison between scholarly versus non-‐scholarly sources • Creativity and out-‐of-‐the-‐box thinking

FIRST YEAR SEMINAR STUDENT LEARNING OUTCOMES: Students will demonstrate

1. An understanding of college-‐level expectations of critical reading. 2. An understanding of college-‐level expectations of writing cogently. 3. An understanding of college-‐level expectations of critical and creative thinking. 4. An understanding of college-‐level expectations of informed discussion. 5. An understanding of college-‐level expectations of research.


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CHOCOLATE PIECES:

1. Participation (10%) 50 points 2. Journal (10%) 50 points 3. Library (5%) 25 points 4. Trio Tasting (10%) 50 points 5. Solo Art (15%) 75 points 6. Individual Paper (15%) 75 points 7. Group Marketing (15%) 75 points 8. Exam (20%) 100 points

500 points 1. Participation (50 points): College courses vary in their assessment and inclusion of required participation as part of your course grade. In general, professors at Southwestern expect you to prepare for, attend and participate in class as the default. To foster quality participation and provide a small incentive for students to contribute thoughtfully in class, participate in activities and work effectively in groups, you can earn 50 points (10%) towards the total course grade for chocolate class. Your participation in the five Case Studies (History, Genetics, Social Responsibility, Bean to Bar Maker and Health) will be particularly noted as well as your ability to work with others in tasting trios and marketing groups. Each student should also pay attention to the world of chocolate outside Southwestern and provide a “tidbit” to share in class. You will provide a reflective self-‐evaluation for this part of the course to which Dr. Burks will adjust if necessary based on classroom observations. The following range serves as a guideline for assessment: 40 -‐ 50 points: No unexcused absences, nearly always on time, impromptu valuable contributions made to class routinely (1x per week), prepared for and engaged with Case Study Discussions, attends special events as able, exhibits enthusiasm for learning, works well w others and brings at least one chocolate tidbit. 30 -‐ 40 points: No more than 1 unexcused absence, usually on time, sometimes makes valuable contributions impromptu to class (once every 2 weeks), positive attitude, average contribution to group and brings at least one chocolate tidbit. Below 30: 2 – 3 unexcused absences, often late, infrequent contributions to class (1-‐2 per course), does not contribute 100% to group, seems to lack focus and does not bring chocolate tidbit. 2. Journal & Reflection (50 points):Journaling serves as a means to see how your viewpoints and understanding of chocolate continues to mature. Receiving some feedback on your journals also gives you a benchmark for how much engagement you made with the reading. Your summer work may have contributed up to 40 points (16 x 2.5 pts; Score 1 – 5; 1 = 0.5; 2 – 1.0; 3


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= 1.5; 4 = 2.0; 5 = 2.5). For the semester, each journal entry or reading response warrants up to an additional 2.5 points. You may earn these points up until the last day of class (Thursday, October 8th). 3. Library Skills (25 points):Understanding how to use the library represents a critical objective for First Year Seminar. To facilitate your learning, you will complete an exercise that allows you to demonstrate your understanding of the library. For assistance, refer to this helpful guide from our FYS Library Amy Anderson ([email protected]) http://infoguides.southwestern.edu/content.php?pid=240189 Library Day 1: Tuesday, September 1st Assignment due following day – Thursday, 9/3

Library Day 2: Tuesday, September 15th 4. Guided Tasting (50 points; 5 Trios -‐ Each person receives same grade): For Details on this Assignment – see Separate Tasting Assignment Guide on Moodle Note – in lieu of a course fee or Fall semester book, students are responsible for the financial cost

of the chocolate (and shipping). If this presents an undue burden, please come and discuss. The best part of the ‘dark side’ of chocolate comes with actually tasting it. We will have 5 tastings in the course administered by the students. I will supply you with one bar that will serve as a role model for the theme. In addition to presenting this bar, your job will be to research up to three new (since 2010) artisan bean to bar companies (*or perhaps one company if you enough selection to sample three bars that fit the theme) and put together a cohesive tasting that reflects the following themes.

1. Socially responsible chocolate -‐-‐-‐ 2. Biodiversity -‐-‐-‐ 3. Chocolate + (inclusions) -‐-‐-‐ 4. “Hot” Origins (for beans) -‐-‐-‐ 5. Trends in bean-‐to-‐bar chocolate: Dark Milks -‐-‐-‐

Groups need to start working on this UPFRONT so that you get your chocolate in time for tasting. Do research on bar size – but you will probably want two bars per selection for a tasting as you will need to taste the products yourselves before to prepare your presentations. Tasting presentations will last 15-‐20 minutes. Trios of students will be responsible for presenting the chocolate with appropriate background information. Students will examine the label of the particular bars, do research about the makers and/or companies and write a short review of the products. Preparedness counts as well as the ability to engage peers. 5. Original Art (75 points): You will create an original piece that provides your representation of an aspect of chocolate. You can send your thoughts over e-‐mail for feedback or schedule an


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appointment to talk about your ideas. You will provide a detailed exhibition card that addresses the intent of your art pieces, outlines the process that you went through and then connects your piece with class material. Collectively, this assignment represents 15% (75 points) of your grade (10 points for planning, 25 pts. for card, 30 pts. for construction of piece and 10 pts. for presentation). See separate rubric for this project on Moodle. Selected pieces will be encouraged to participate at the Dallas Chocolate Conference on September 12th or in the FYS Showcase on October 16th. 6. Chocolate Discovery Paper (75 points):

To share your discovery of chocolate with the world, you will write a short paper (1000-‐1200 words) to “translate” a discovery about chocolate. Your paper should include two themes – one primary and one secondary (Biological diversity, Influences on human health, Social context, Local and global economic impacts or Artistic inspiration). Your particular paper must be based on a peer-‐reviewed primary literature paper. Potential topics include:

• Genetics of Theobroma cacao • Antioxidants in chocolate • Influence of chocolate on blood pressure • Effect of chocolate on cognitive performance • Chocolate as an alternative to fluoride • Infusion of high-‐end chocolate to the United States • Plant diseases that threaten chocolate production • Modern art, literature or film and chocolate

Five basic strategies for becoming a better writer:

1. Care more 2. Read more 3. Write more 4. Think more 5. Revise more

Part: Description: Value: Due Date: A: Identifying a Theme 5 points Thursday, 8/20 B: Primary Literature Paper 10 points Thursday, 9/3 C: Press release 15 points Tuesday, 9/15 D Peer review of mainstream paper 20 points Tues/Thurs 9/22-‐24 E: Final paper 25 points Thursday, 10/6 See separate rubric for this project on Moodle.


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7. Marketing Plan (75 points): In teams of 5, students will create a marketing plan for a new application of chocolate that combines at least two different disciplines. These plans will be presented at the end of class. The Rainforest Alliance chocolate (http://www.rainforest-‐alliance.org/news/2004/cocoa.html) is a good example that combines economics, anthropology and ecology. Food for Thought (http://www.gleegum.com/make-‐chocolate-‐kit.htm) also combines developmental psychology and chemistry in their “Make Your Own Chocolate” kits. Collectively, this assignment represents 15% (75 points) of your grade. See separate rubric for this project on Moodle. 8. Exam (100 points): There will be 1 Take Home Exam in the course. You will have 2.5 hours to complete it. Sections will include multiple choice (30 points), vocabulary (20 points), short answer (35 points) and an essay (15 points). You will be given choices among the short answer and essay questions. You should feel encouraged to submit potential questions. GRADES: The maximum possible points for the course add up to 500. I use a standard grading scale (see below). If you fall on the “cusp” between 2 grades (5 pts = 1%), I reserve the right to consider “giving you the benefit of the doubt” IF AND ONLY IF:

• You have no more than 1 unexcused absence; AND • Your grades show reoccurring quality or you consistently improve over the course of the semester;

AND • Your class presence and engagement is significantly notable.

Letter Conversions: A+ = 97.5% -‐ 100% = 487.5 -‐ 500 B+ = 87.5% and up = 437.5 -‐ 447 A = 92.5% and up = 462.5 – 487 B = 82.5% and up = 412.5 – 437 A-‐ = 89.5% and up = 447.5 – 462 B-‐ = 79.5% and up = 397.5 – 412 C+ = 77.5% and up = 387.5 -‐ 397 D+ = 67.5% and up = 337.5 -‐ 347 C = 72.5% and up = 362.5 – 387 D = 62.5% and up = 312.5 – 337 C-‐ = 69.5% and up = 347.5 – 362 D-‐ = 60% and up = 300 – 312 F = below 300 WHAT TO EXPECT: WHAT IS EXPECTED: 1. Easy access to material 1. Timely submission of material 2. Flexible office hours as needed 2. Requests to meet 3. Moderate workload 3. 2-‐3 hours out of class/per hr in class 4. Lots of feedback 4. Think more about work than just grade 5. Accommodations as needed 5. Clear communication 6. Opportunity to try new things 6. Willingness to try new things 7. Frequent communication 7. Check email 8. Engaged discussion on tough topics 8. Respect for others 9. A new world view 9. Take time to reflect 10. Fun 10. Fun


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GENERAL POLICIES & EXPECTATIONS: CRITICAL READING GUIDELINES Even given the dark side(s) of chocolate, it will be difficult for chocolate class not to be fun. However, whether you will enjoy and learn a great deal from this class is almost entirely up to you and your commitment to reading the course materials and engaging in classroom discussion. Thoughtful reading is both active and responsive. As a general rule, thoughtful engagement either: (a) uses readings and/or videos as the basis for formulating interesting discussion questions; (b) uses readings and/or videos as a basis to develop an interesting positive argument of your own; and/or (c) treats an author/work as an opponent worth refuting. You will want to engage the works we encounter in an active dialogue and to be prepared to share your impressions with the class community. To this end, you will find it useful to keep careful notes, reactions, outline arguments, etc… to use in your journal responses. USE MOODLE! Southwestern uses an interactive course management system called Moodle. You will use Moodle to submit your work, get feedback on assignments, keep track of your grades, and download additional readings and the PowerPoint slides used in class. You should automatically be loaded into the system and can access Moodle via the SU Portal or directly at lms.southwestern.edu. Your username and password is your regular SU-‐electronic ID (same as your email). With any new technological application, sometimes things can go awry. Melanie Hoag ([email protected], x1644) can be of assistance with any Moodle difficulties. ATTENDANCE: COME TO CLASS Each day an attendance log will be sent around to keep track. You are on your honor to initial your name and only your name. It is your responsibility to sign the log and also record if you are late to class (being late twice counts as an unexcused absence). FYS is only 8 weeks long and every minute of every day counts. I expect you to attend class. If you accumulate more than 3 unexcused absences (i.e. non-‐University or illness related), you risk course failure and you will need to consult with the Center for Academic Success to get back on track. ATTENDANCE: RELIGIOUS AND CULTURAL TRADITIONS Southwestern University recognizes that it has students from a variety of religious and cultural traditions that have special days of observance or celebration that may take students out of their regular activities on certain days during the school year. Since the academic calendar does not always coincide with these days, the following policy helps facilitate student absences due to cultural and religious observances. 1. As far in advance as possible, the student is expected to notify the professor(s) or instructor(s) of the

class(es) to be missed. 2. The student is expected to learn what assignments or exams are due or will be assigned on those dates

and negotiate with the professor(s) or instructor(s) alternate times for fulfilling those requirements.

3. Students should be prepared to fulfill the requirements prior to the class(es) to be missed. OPEN COMMUNICATION Students are expected to discuss questions and areas of concern with Dr. Burks.


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LATE PAPERS Unless otherwise noted in Moodle, assignments are due at the beginning of the class period. If you forget to bring an assignment, you have 30 minutes after class in which to obtain it -‐ ONCE – otherwise the assignment is late. Late projects are subject to a 20% penalty per day. You can use a Golden Ticket once for an extension that does not affect your classmates. The best advice is to turn in your work on time. HONOR CODE You must complete all work independently unless otherwise noted by Dr. Burks. Please write out and sign the honor pledge IN FULL on all assignments. I have acted with honesty and integrity in producing this work and am unaware of anyone who has not.

• Your signature is also required. Please take responsibility for taking care of this; I will not chase you down if you forgot the pledge.

• On electronic submissions, you must have it on your submission (the best practice is to place in the Heading followed by your initials).

• If you are unclear on the concept of plagiarism or cannot sign the honor code in good faith, please see Dr. Burks. When in doubt, paraphrase and cite using APA Methods. Any perceived impropriety will be discussed with the student and then the appropriate action pursued according to the Student Handbook.

WRITING HELP Besides feedback from your peers and myself, Southwestern provides a number of resources aimed at improving your writing including the Debby Ellis Writing Center where individual consultation appointments are. Available. Note 1: DEWC does not serve a “proofreading” purpose but will help you see how your writing can make the best argument using proper evidence. Note 2: DEWC Associates do have a copy of the paper rubric to familiarize themselves with the requirements of writing in chocolate class. EMAIL o I will frequently e-‐mail to remind you of deadlines or to clarify points from a lecture. Please check

your e-‐mail daily. FACEBOOK/SOCIAL MEDIA POLICY Most students seem to have a Facebook account. All official class information goes through Moodle or myself to your SU email. However, if you do have a Facebook Page and want to network with your fellow peers, you would then want to add the Southwestern Network to have a class site. I will not set up a required site for the course. If someone wants to take the initiative to make a group, I am in favor of group studying and brainstorming. I'm happy to be "A Friend" with SU students with the knowledge that I am a faculty member at Southwestern first and take that seriously. If I see something that worries me, I will follow up. I believe in better safe than sorry. At the same time, I'm certainly not in the habit of checking up on students but cannot help but read updates when posted. My Profile page is all-‐inclusive for my friends, family and some students. I do not post anything there that I am not willing to publicly share (this is good advice). So, if you would like to request to be my friend, I will certainly accept but I do not want to compel people. As another social media alternative, you can follow me on


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Twitter @ProfRomi. I originally started a Twitter account to keep up with the chocolate world and have found it a good source of news (I can recommend some to follow to get started).

FOOD/BEVERAGE IN CLASS: I do not mind if you “snack” during class with the limit that your food or beverage must not make noticeable noise or attract attention (i.e. avoid potato chips, slurping straws, applying cream cheese to bagels, etc…). Obviously we will have chocolate. Please keep it off the floor. CELL PHONES/LAPTOPS/PDAs/iPADS: For phones, unless you want me to answer it when it rings, please turn your cell phone off (this does not mean vibrate). Exception: If you have a family or personal emergency that requires it on, then fine. If it rings, please leave the room as quickly and quietly as possible. Do not text/SnapChat during class. If you wish to use electronic devices to take notes, then no problem but you if discovered searching, texting or emailing inappropriately during class. GROUP WORK All students are expected to contribute equally to group or pair projects. ACCOMMODATIONS Southwestern University will make reasonable accommodations for persons with documented disabilities. Students should contact the Center for Academic Success and Records to determine their eligibility to receive accommodations." Official accommodation notification should ideally have a two-‐week lead time or be communicated as soon as reasonably possible. Beyond this, we all need some version of accommodations to make our class space accessible, because we all learn in different ways. Please feel free to manage your classroom experience in the way best for you. Make audio recordings of lectures, take pictures of the board, sit wherever you like [consistently please], use a laptop or other device, leave the classroom when necessary, etc. The Office of Academic Success (x1286) has resources and technologies to help you manage your learning environment. If you believe that I should know about your disability status, please feel free to discuss it with me. If there is something we can do to create a more comfortable learning environment for you, please never hesitate to ask. Reasonable requests will always be carefully considered for feasibility and equity. PEER MENTOR: Najmu Mohseen (Junior -‐Psychology Major) is your assigned Peer Academic Mentor. Her email is [email protected]. She took the Chocolate FYS class in 2013. FYS LIBRARIAN Amy Anderson ([email protected]) will serve as the designated librarian for this course. Anyone in the Smith Library can help you with your research but Amy has the benefit of being familiar with the course and the expectations. She also takes responsibility for all the electronic databases provided by the library. These will be critical for you to find peer-‐reviewed resources. There will also be a webpage designated to the course that will appear on Moodle.

Most important, please be assured that I want students to learn and to receive the good grades they earn and deserve. So please make an appointment with me should you have any undue difficulty with

your work in the course.


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Tentative Schedule Week & Day

Date Time Activity T Videos *Links in Moodle

Due

0 – M 8/17 10 Introductions Summer work 11 Honor Code Module

0 – Tu 8/18 9 Film: Pathway to the Gods Smithsonian Review

Grenada & Madre

Syllabus Check 10 Tasting: Pod to Bar B

11 History: Case Study Timeline 0 – W 8/19 10 5 Themes &

Chocolate Art Project Alton Brown

Art of Darkness Journals

Talk Dallas 11 SU Experience Module

0 – Th 8/20 9 Biodiversity Science 360 Sustainability

Paper Part A – Choose Theme

10 Genetic: Case study Heritage Cacao

B Shapiro Ted Talk 11

0 – F 8/21 10-‐1030 Intercultural Module 1030-‐1130 Watch Film: Bean to Bar Art Idea Due

1 -‐ Tu 8/25 10 Writing Center Module Chocolate Chemistry

Science 360 Chemistry

1 – Th 8/27 10 Socially Responsibility: Case Study Shawn Askinosie

1 You Tube Askinosie

Art ½ Way Point

2 – Tu 9/1 10 Library Research Day 1 2 – Th 9/3 10 Chocolate Maker: Case

study Laura Atlas, Kiskadee 2 Library Work +

Paper Part B – PL

3 – Tu 9/8 10 Art Project Showcase Art Due 3 – Th 9/10 10 Marketing Day with

Professor Andy Ross 3 Watch Chocolate

Commercials

Saturday 9/12 AllDay Optional Field Trip Dallas Chocolate Conference

$15 cost plus lunch

4 – Tu 9/15 10 Library Research Day 2 Paper Part C Press Release

4 – Th 9/17 10 Global Economics 4 Ted Talk: Auret van Heerden

Marketing Proposals Due

5 – Tu 9/22 10 Peer Review – based on Reverse Outlining

Paper Part D Full Draft

5 – Th 9/24 10 Truth from Fiction: Case Study Chocolate & Health

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6 – Tu 9/29 10 Exam Review & Group Marketing Time

Exam Due

6 – Th 10/1 10 Watch Film: Dark Side of Chocolate

7 – Tu 10/6 10 Cultural Anthropology with Dr. Melissa Johnson

Paper Part E Final

7 -‐ Th 10/8 10 Marketing Presentations and Course Evaluations

Journals Due

7 – Fri 10/9 5 pm 10/15 First Symposium III Marketing Final

Plans


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Video Links: 1. Art of Darkness – Alton Brown -‐ http://youtu.be/fZRH_crnnaY 2. Making Chocolate in Grenada -‐ http://youtu.be/3o2UwvVp2iw 3. Madre Chocolate -‐ https://www.youtube.com/watch?v=cFdbZVKK3lY 4. Smithsonian: http://www.smithsonianmag.com/arts-‐culture/brief-‐history-‐of-‐

chocolate.html 5. Science 360 Sustainability -‐ http://science360.gov/obj/video/d3045d55-‐a2f3-‐4b28-‐

bfcb-‐c4b242aa37f7/sustainability-‐chocolate 6. Science 360 Chemistry -‐ http://science360.gov/obj/video/27d931d9-‐c33c-‐45c6-‐adac-‐

aa0a42f04ad6/chemistry-‐chocolate 7. Chocolate commercials:

a. Cadbury Gorilla: https://www.youtube.com/watch?v=TnzFRV1LwIo b. The Blink: http://youtu.be/ae8btZGicQ4 c. Lindt Chocolate: http://youtu.be/NChuiwwpr6Q d. M&Ms: http://youtu.be/ofwbloxG8kg e. Cote d’Or: http://youtu.be/wr0SBQDGRsE

8. Take a look at some of the work by Shawn Askinosie on You Tube https://www.youtube.com/user/askinosiechoco

9. Ted Talk – Shapiro: http://youtu.be/i08_C5qrLto 10. Ted Talk van Heerden:

http://www.ted.com/talks/auret_van_heerden_making_global_labor_fair.html

fys$2015:thescienceandcultureofchocolate: $ does$chocolate ... · dark%side%of%chocolate%fys%...

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