Skip Navigation

Course Directory

180.605.01
Food Systems Practicum

Location:
East Baltimore
Term:
2nd term
Department:
Environmental Health and Engineering
Credits:
3 credits
Academic Year:
2021 - 2022
Instruction Method:
In-person
Class Times:
  • Friday,  1:30 - 3:20pm
Auditors Allowed:
No
Grading Restriction:
Letter Grade or Pass/Fail
Course Instructor:
Contact:
Philip McNab
Resources:
Description:

Through practicum projects, addresses immediate program and policy needs and advances healthy and sustainable food systems. Working in small teams for 5-6 hours a week outside of class, students gain in-depth knowledge and observe real-world challenges and opportunities.

Students apply a social equity lens to their own projects and reflect upon the importance of equity for successful food systems change. Students also consider food’s connections to a broad range of public health issues.

Discussions and assignments help students draw useful lessons from their experiences and become more effective public health professionals and changemakers. Complementary presentations and activities focus on tools for effecting food systems change, including health education, political advocacy, and media communications.

Learning Objectives:

Upon successfully completing this course, students will be able to:

  1. Partner with an organization to develop a product that advances food systems and public health change based on partner goals and needs
  2. Demonstrate an understanding of the assets, needs, and context of an organization in relation to food systems
  3. Reflect on their own role and identity as a professional engaging with an organization—including recognizing personal strengths and areas for further improvement, examining the role of identity, and considering connections between one’s self and broader social factors
  4. Consider the relevance of racism and other social inequities to a wide range of food systems issues
  5. Use systems thinking to analyze food’s connection to other public health topics
  6. Describe and critically evaluate the tradeoffs associated with various tools (e.g., political advocacy, health education) for addressing food systems issues
Methods of Assessment:

This course is evaluated as follows:

  • 35% Practicum
  • 30% Reflection
  • 10% Discussion Board
  • 5% Submission of SOURCE service-learning evaluation
  • 20% Peer-feedback

Instructor Consent:

Consent required for all students

Consent Note:

All students must obtain consent.

For consent, contact:

pmcnab1@jhu.edu

Special Comments:

This course has been approved for 55 practicum hours. Students wanting to take this course for practicum hours should complete the Practicum Learning Plan form.