180.605.01
Food System Sustainability Practicum
Course Status
Cancelled
Course Status
Cancelled
Location
East Baltimore
Note: Due to the COVID-19 Pandemic, this
course was held in a virtual/online format.
Term
4th Term
Department
Environmental Health and Engineering
Credit(s)
3
Academic Year
2020 - 2021
Instruction Method
TBD
Friday, 1:30 - 3:20pm
Auditors Allowed
No
Available to Undergraduate
Yes
Grading Restriction
Letter Grade or Pass/Fail
Course Instructor(s)
Contact Name
Frequency Schedule
Every Year
Resources
Prerequisite
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
Upon successfully completing this course, students will be able to:
- Discuss concepts of food system environmental (and social) sustainability, including important threats, barriers to change, and approaches to addressing these barriers.
- Describe the operation of a program or project, including 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 environmental sustainability of the programs other students in the class worked with, and otherwise draw broader lessons from these site experiences.
- Critically evaluate tradeoffs and potential unintended consequences from interventions.
- Discuss selected topics in food system sustainability in depth.
Methods of Assessment
This course is evaluated as follows:
- 32% Practicum
- 31% Participation
- 31% Discussion Board
- 5% Submission of SOURCE service-learning evaluation