180.605.01
Food Systems Practicum
Location
East Baltimore
Term
2nd Term
Department
Environmental Health and Engineering
Credit(s)
3
Academic Year
2021 - 2022
Instruction Method
In-person
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
Addresses immediate program and policy needs and advances healthy and sustainable food systems. Gains in-depth knowledge and observe real-world challenges and opportunities while working in small teams for 5-6 hours a week outside of class. Applies a social equity lens to their own projects and reflect upon the importance of equity for successful food systems change. Consider food’s connections to a broad range of public health issues. Draws useful lessons from their experiences and become more effective public health professionals and changemakers. Focuses 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:
- Partner with an organization to develop a product that advances food systems and public health change based on partner goals and needs
- Demonstrate an understanding of the assets, needs, and context of an organization in relation to food systems
- 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
- Consider the relevance of racism and other social inequities to a wide range of food systems issues
- Use systems thinking to analyze food’s connection to other public health topics
- 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
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.