180.605.01 FOOD SYSTEM SUSTAINABILITY PRACTICUM
- Environmental Health and Engineering
- 4th term
- 3 credits
- Academic Year:
- 2013 - 2014
- East Baltimore
- Class Times:
- Friday, 1:30 - 3:20pm
Students learn first-hand about food system sustainability issues by engaging with organizations working for positive change. They broaden their learning through classroom education, readings and assignments covering: food system sustainability, with emphasis on content areas relevant to student projects; skills and context relevant to working with these organizations; and reflection on service-learning experiences.
- Learning Objectives:
- Discuss selected topics in food system sustainability, including key interventions, challenges and opportunities.
- Describe the operation of a program or project related to food system sustainability, and the site’s relationship with its community.
- Reflect on the student’s own role as a professional engaging with an organization, including identifying strengths and areas for further improvement.
- Discuss the contributions to food system sustainability of the programs students in the class worked with, and otherwise draw broader lessons from these site experiences.
- Methods of Assessment:
Evaluation of final paper (25%) ; journal (10%); classroom and BBS participation (50%); evaluation by site proctor (15%).
- Instructor Consent:
Consent required for all students
- Consent Note:
All students must obtain consent.
- For consent, contact: