German 145-01, Beer, Bread and Brats!
B. Merten-Brugger, Spring 2016
German 145-001
Views of Germany: “Beer, Bread and Brats!”
Syllabus, Spring 2016
I. COURSE INFORMATION
Course Instructor:
Office:
Office Hours:
Class Hours:
Barbara Merten-Brugger; (414)258-7495; mertenb2@uwm.edu
CRT 883; phone: 229-4546
Tuesday 12:30-1:30 /Wednesday 9:30-10:30 or by appointment
145-001; MO/WED 12:30 pm – 1:45 pm, Holton Hall 180
Guten Tag und Herzlich Willkommen in the course Views of Germany: “Beer, Bread and
Brats! Learning German Culture through Cuisine.”
“Many battles have been fought and won by soldiers nourished on beer. “
-- Frederick the Great
II. COURSE DESCRIPTION
We have to eat in order not to starve. But beyond ensuring the basics of life, we can
extend the notion of nourishment; to eat is life in all dimensions. No social event can be
imagined without certain dishes. The language and facts of political, historical and social
life are reflected in food and drink: Blutwurst (Blood Sausage), also known as
Schwarzwurst, Rotwurst, Topfwurst, Blunzen depending on the region, is the oldest
known sausage variety, being in existence already in ancient times, warriors prepared the
Blutwurst on battlefields. When the price of bread or beer rose, riots occurred, the desire
for spices led to the discovery of the new world. Local specialties are influenced by the
produce of its soil and the degree of prosperity. Neighboring regions might put their
stamps on the local cuisine, affecting the overall style of the food available within certain
parts of the country. This is true for all countries and certainly for Germany, a country
just about the size of Montana, but one that offers incredible variety and differences when
it comes to food and dialects. We are what we eat and what we eat is affected by what the
region has to offer. German geography, German history, and German contemporary life
are part of what makes German culture and cuisine unique. In this course, expect to gain
deep insight and perceptive explanations about traditions, dialects, history and geographic
differences, which typically have a great influence on eating habits and foods, and to
deepen your understanding of German culture. We will focus in particular on the three
vital staples of the German diet; Beer, bread and sausage. You will learn to articulate and
analyze what specific traditions define the people now living in the various regions of the
German speaking countries by “traveling” through those regions.
Prerequisites: NONE. This is a three credit course, meeting twice weekly.
III. COURSE MATERIAL:
1) Facts about Germany. 2010. For the period from 1990-present day Germany.
Sozietätsverlag in collaboration with the German Federal Foreign Office.
Frankfurt/Main. ISBN: 978-3-7973-1091-0 (Course calendar reference = FG) +
http://www.tatsachen-ueber-deutschland.de/en/content-home/book.html
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German 145-01, Beer, Bread and Brats!
B. Merten-Brugger, Spring 2016
2) A course student package (Course calendar reference = CP) with selected
readings, weblinks, and visuals available at Clark Graphic on 2915 North Oakland
Avenue for about $20.00.
3) Eyewittness Travel Guide: Germany by DK publishing. Joanna EgertRomanowskiej, Malgorzata Omilanowska and Susi Cheshire. You can buy the
most recent edition but if you purchase a new or used edition, make sure you
purchase an edition that is not from before 2010 or ISBN 978-0-75666-071-0 to
save money (Course calendar reference = ETG)
You will also need access to the Desire2Learn course website by going to
https://uwm.courses.wisconsin.edu. This site will function as our communication and
discussion board and contains all other important documents, information and links you
will need in this course.
Most importantly, this site will give you access to the detailed course plan which is
essential to you to keep up with the homework and reading assignments. Make sure
your course plan is always accessible. I suggest to print it out as we are following it
very closely. Familiarize yourself with the site; see how it works to avoid future
problems. We are working with different books so knowing where to find important
documents is key.
IV. COURSE OBJECTIVES AND OUTCOMES
1. The students will actively look into and learn about Germany’s geographical,
historical, political, cultural and social make-up. The students will become
acquainted with the geographical, historical and cultural heritage of the German
speaking lands and recognize how this background affects food practices, views
about food, the role of food in daily life and ultimately helps the student
understand the Germans and Germany.
2. The students will challenge themselves by trying new foods and examining
various issues related to food and society. They will take into account their own
personal food experiences and contemporary local situation. Thus, the course is
based on the following learning objectives:
Learning Outcomes:
 Students will analyze important issues of German regions, culture and
cuisine in a critical manner, by examining, discussing and writing about
significant practices, facts, views about food and the role of cuisine in
the life of people. Students will follow guidelines that reinforce basic
writing and presentational skills. Reading and information literacy skills
will be demonstrated as students locate, analyze, and submit secondary
sources [This aligns with the UW-System Shared Learning Goal 3,
“Effective Communication Skills including listening, speaking,
reading, writing, and information literacy.” Student attainment of this
learning goal will be assessed via assignments related to reading.]
 Students will delve into selected topics and facts about respective food staples
such as beer, bread and sausages and identify issues pertaining to historical,
geographical and cultural facts of the various food items.
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German 145-01, Beer, Bread and Brats!
B. Merten-Brugger, Spring 2016
 Students will make connections with and comparisons to their own
perspective in regard to specific cultural, food related issues.
 Students will study the history, geography, culture, and contemporary life of
Germany, identify and outline important issues in a larger context. Therefore,
they will review, describe and explain how a respective region and its cuisine
was and is reflected in daily life. [This aligns with Humanities GER outcome
1, “Students will be able to identify the formation, traditions and ideas
essential to major bodies of historical, cultural, literary or philosophical
knowledge.” Student attainment of this outcome will be assessed via the
Regions of German Presentation.]
 Students will apply and use the previously gained knowledge in a different
context by conducting personal in depth research into the cuisine of a
respective region, trace the development of the regional cuisine and select a
typical menu for that region, cook it, document and report this for the class.
[This aligns with the Humanities GER outcome 2, “Students will be able to
respond coherently and persuasively to the materials of humanities study;
this may be through logical, textual, formal, historical analysis argument
and/or interpretation.” Student attainment of this outcome will be assed via
the final project and related presentation.]
Students will be provided with a rubric evaluating the achievement of each outcome at
the time when the project is introduced. For further details and the rubrics for these
outcomes see page at the end of the syllabus and the respective module under content of
our D2L site.
V. CLASS REQUIREMENTS
What assignments can you expect and how are they assessed?
Assignments:
You can expect a wide variety of assignments, projects and assessment tools.
For instance will you be asked to formulate questions and answers pertaining to reading
assignments. You will keep a food journal and give presentations (2). You will view
films and video clips and have written tests (2), quizzes (3), class / group / partner
discussions. Games, pop-quizzes and bread and sausage tasting will also be part of the
course.
Your final grade will be calculated as follows:
Activity/Assignment
Categories assessed (see below)
Attendance/Participation
History Test
Geography Test
Bread &Sausage, Beer, Daily Life, Typical
German - Take-Home Quiz (4 = each 5%)
TW, CO
K, I
K, I
K, I
Percentage
of grade
10%
7.5%
7.5%
20%
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German 145-01, Beer, Bread and Brats!
B. Merten-Brugger, Spring 2016
Assignments related to Readings and Films
Food Journal
Discussions (online) and fieldtrip to
brewery/bakery/Event in the German Program
German Region Presentation
Final project and presentation
CO, K, CT, PR, SR
CO, PR, SR
CO, TW, PR, SR, CT
15%
10%
10%
CO, TW
CO, TW, CT, PR
5%
15%
Grading Scale
A+
97-100*
A
93-96
A90-92
B+
87-89
B
83-86
B80-82
F
59 and below
(Missed test or assignments = 0)
(* No A+ for final grades)
C+
C
CD+
D
D-
77-79
73-76
70-72
67-69
63-66
60-62
Categories will be used to determine specifics of the grade.
1. To build your intellectual and practical skills the following categories are used:
a. Knowledge (K): You will learn key facts about Germany that will help
you to connect the past and present.
b. Communication (CO): You will be asked to present information orally
and in writing.
c. Inquiry (I): You will be asked to use course materials as the basis for
further investigation of questions that interest you.
d. Critical Thinking (CT): You will be required to examine issues and
questions, and base your findings and conclusions on documents and
accounts that not necessarily correspond with your own personal beliefs,
experiences or tastes.
e. Teamwork and Problem Solving (TW + PS): You will be required to
work with other students to create projects based on course content.
2. This course will also engage your sense of personal and social responsibility
(PR + SR) by requiring you to:
a. examine and discuss ethical questions.
b. display an understanding of cultural differences and their sources.
c. express how you can apply your new knowledge and skills to your life as a
whole.
3. This course will also ask you to find ways to connect what you learn here to
other areas of study or professional activities.
Attendance/ participation:
Classroom participation is an integral part in this course, this includes coming on time
with your homework done. It also includes meaningfully participating while in class,
whether that be in discussion, group/partner work or solitary work. The homework you
prepare before the class will help you and the entire group.
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German 145-01, Beer, Bread and Brats!
B. Merten-Brugger, Spring 2016
Regular attendance is required. Two excused (excused= doctor’s note or death in the
family) absences are allowed for the semester, though test attendance policy always
applies. Religious days of obligation will be excused if the instructor is notified in
advance. Absences affect your final grade. Your final grade will decrease by one
percentage point per absence after two absences. Contact your instructor as soon as
possible if you have a legitimate reason for missing class. Please call or email me if you
cannot make it to class! Missing hurts the whole class, not just you.
Please note also that not coming to class does not excuse you from (a) turning in
assignments due on the day of absence; (b) knowing about assignments given; (c) test
dates set on the day of your absence. Please keep in mind, that it is your responsibility to
stay informed about the course. Check your course calendar and the course home on a
regular base.
Your participation in these activities will be assessed as follows:
Description and grade
Category
Teamwork/Problem-Solving (TW
Student was present and took part in group, pair and whole+PS)
class discussions, contributing positively and politely to the
classroom experience for all students. (0=absent, inattentive,
non-participatory or disruptive; 100%=full success)
Communication (CO)
Student expressed ideas and arguments clearly, was capable of
understanding the statements of others and incorporating them
into the discussion. Student displayed accurate understanding
of texts and films viewed in preparation for the class.
(0=absent, inattentive, non-participatory, or unprepared;
100%= full success)
Now let’s look at how the other grades will be assessed:
History test: This test (online) will be graded entirely on the accuracy of your responses
to test questions (K). It will also require you to find some information on your own about
German history, prior to taking the test (I).
Geography test: This test (online) will be graded entirely on the accuracy of your
responses to test questions (K). It will also require you to find some information on your
own about geographical specifics, prior to taking the test (I).
Beer, Bread, Sausage Quiz: (3 = each 5%) These quizzes will be graded entirely on the
accuracy of your responses to test questions (K). It will also require you to find some
information on your own about geographical specifics, prior to taking the test (I).
Assignments related to readings: These assignments will be graded partially on
accuracy of your responses, and whether or not your responses show that you are familiar
with the texts and have read carefully (K). Some long-answer “open-ended” (as opposed
to multiple choice or short-answer) questions on these assignments will ask you to take a
position in relation to the text, and offer arguments (CT), while others will require you to
relate a reading to your own personal life (PR) or to your own society (SR). For all of
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German 145-01, Beer, Bread and Brats!
B. Merten-Brugger, Spring 2016
these open-ended responses, you will be graded based on your ability to clearly articulate
your response (CO). [GER outcome relationship: UW-System Shared Learning Goal 3,
“Effective Communication Skills including listening, speaking, reading, writing, and
information literacy.”] The following scale will be used to assess such questions:
Category
Communication – message
(10 points)
Communication –
clarity/organization (5 points)
Communication – ambiguity (10
points)
Communication – mechanics (5
points)
Student clearly expresses the main idea of the response. This
main idea may be related to personal responsibility (PR) or social
responsibility (SR) depending on the question. (0=no main idea
is apparent; 10 = main idea is readily apparent)
The reader can easily follow the logical flow of ideas expressed.
(0 = ideas seem randomly ordered, or unconnected, 5 = ideas
flow seamlessly with the relationship between them clearly
defined)
Where appropriate, the writer acknowledges his or her own presuppositions and recognizes the validity of viewpoints that may
conflict with his or her own. This category also corresponds to
the critical thinking (CT) skill. (0 = writer flatly states opinion
as fact, without acknowledging it as opinion; 10 = writer takes
seriously potential arguments and addresses them)
The writer use spelling and grammar that allow the reader to
easily understand the message. (0 = grammar and spelling errors
make it impossible to understand certain parts of the message;
5=while there are some minor errors, there are none that could
interfere with the reader’s ability to understand)
(Total =30 points)
Food Journal: You will be asked to submit a personal journal once during the semester.
You will find the specific guidelines for the journal on the D2L website. Your grade for
the journal will be awarded according to the following criteria:
Category
Communication – clarity (5 points)
Personal Responsibility (10 points)
Social Responsibility (10 points)
Description and grade
Student’s ideas are clearly expressed and easy to follow.
Student is able to relate course material to his/her own
personal life, not simply through comparison or juxtaposition,
but also with an eye toward modification or reinforcement of
his/her own practices.
Student is able to relate course material to his/her own society
and/or culture, comparing what s/he learns in course material
to what s/he encounters on a daily basis.
(Total =25 points)
Discussions (in-class/online): You will be required to participate in some online
discussions dealing with various themes of the course and be asked to join the class on a
fieldtrip to a brewery or bakery. In case you have a scheduling conflict for the fieldtrip
you can alternatively attend one of the German Program events. Credit for online
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German 145-01, Beer, Bread and Brats!
B. Merten-Brugger, Spring 2016
discussions will be for honest participation. For each forum in which you participate, you
will receive credit, provided you are courteous, and meet at least some of the criteria in
the descriptions of Critical thinking (CT), Personal Responsibility (PR) OR Social
Responsibility (SR) in your response. For each post you make to the various forums,
meeting these criteria, you will receive 5 points needed for completion of this
requirement. Reading and commenting the posts of others will also give you 5 points.
Regions of Germany Presentation: You will be giving a presentation with one other
student, on a German region. The details and grading criteria of the rubric for this project
will be made clear in the beginning of the semester your presentation and can be found on
D2L. [GER outcome relationship: Humanities GER outcome 1, “Students will be able
to identify the formation, traditions and ideas essential to major bodies of historical,
cultural, literary or philosophical knowledge.”].]
Final project/presentation: With a group of 3 or 4 other students, you will be doing a
final project, and presenting that project to your classmates. The details and grading
criteria of the rubric for this project will be made clear at the beginning of the semester
and can be found on D2L. [GER outcome relationship: Humanities GER outcome 2,
“Students will be able to respond coherently and persuasively to the materials of
humanities study; this may be through logical, textual, formal, historical analysis
argument and/or interpretation.”]
Other Particulars:
COURSE CALENDAR:
The course calendar of topics, readings and materials for the course can be found in the
content section of the D2L site. You will be responsible for all the reading, and the
accompanying assignments, which are generally located in the “Content” section of the
D2L site. The course calendar states all the readings and work that have to be done
OUTSIDE of the classroom and contains all online and off-line assignments, readings,
viewings and links.
MILLER BREWERY VISIT AND/OR ATTENDANCE OF A GERMAN CULTURAL
EVENT: Due to the fact that students in the past semesters favored visiting a brewery or
a German cultural event, this will continue to be part of the course in the fall of 2015.
You can take advantage of the offer of a brewery tour or attend for instance a German
movie night which is offered monthly by the German program. Naturally, you will
receive credit for it.
THE FINAL PRESENTATION: will be given during the final exam period, which is
listed on the courseplan. The PRESENTATION will take place in our regular classroom
unless an announcement is made in class to the contrary.
COMMUNICATION:
E-mail is a good way to communicate but not necessarily a good way to discuss
problems. Please feel free to schedule an appointment. I will always try to take the time
to help you with any problems or issues you may have related to the material discussed in
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German 145-01, Beer, Bread and Brats!
B. Merten-Brugger, Spring 2016
class. Please do not hesitate to talk to me if you feel you are having trouble understanding
topics presented.
VI. HUMANITIES GER RATIONALE AND UW-SYSTEM SHARED LEARNING
GOALS
UWM GER courses in the humanities “investigate human constructs and values (and) are
concerned with questions, issues, and concepts basic to the formation of character and the
establishment of values in a human context.” This course carries GER Humanities status.
Thus, this course will help you achieve therefore, in addition to all the learning listed
goals below, the following Humanities GER outcomes:
Upon successful completion of this course, students will be able to:
1) identify the formation, traditions, and ideas essential to major bodies of
historical, cultural, literary, or philosophical knowledge; and,
2) respond coherently and persuasively to the materials of humanities study; this
may be through logical, textual, formal, historical analysis argument and/or
interpretation
In addition, this course will help you to meet one of the UW-System Shared Learning
Goals:
Upon successful completion of this course, students will be able to show:
3) Effective Communication Skills including listening, speaking, reading,
writing, and information literacy.
PLEASE KEEP IN MIND:
This syllabus is a projection of how the course will progress. The instructor reserves the
right to change the syllabus, add or delete material, at any time. The material or
assignment listed next to each date on the syllabus will be covered on that date. If the
instructor should fail to point out a specific daily assignment, or in the event that the
instructor is absent due to illness or prior conflict, students will follow the assignment
given on the syllabus.
Students have certain rights to file appeals or grievances. Documents that outline these
rights and describe the grievance procedure in the College of Letters and Science are on
file in the Department of Foreign Languages and Literature in Curtin Hall 829. Consult
the following website for more information on university policies regarding students:
http://www.uwm.edu/Dept/SecU/SyllabusLinks.pdf
Student time investment statement:
According to faculty document 2838, you should be prepared to spend two hours outside
of the classroom on course materials for every credit hour or hour spent in the classroom.
For this three-credit course, you should expect to invest, on average, at least 144 hours in
a semester [(3 hours in-class time * 16 weeks) + (6 hours/week outside class * 16
weeks)]. Although every one of you learns at a different pace you can expect to invest
approximately 37.5 hrs. on Lecture, 55 hrs. on required reading, 20 hrs., on discussions,
food journal and other assignments and 25 hrs. @ 10 hrs. and 15 hrs. respectively for the
two regions presentations, and 10 hrs. studying for exams and quizzes.
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