Sustainable Food Systems (FOOD)

FOOD 101S. Food Studies. 1 Unit.

A breadth-first introduction to a wide variety of topics related to modern day food systems. The impact of food on the world around us is both obvious and unexpected. Topics covered will include sustainability of food systems, food production and distribution, food politics, business of food, marketing of food, health and nutrition, food culture, and many more. Offered fall and spring semesters.

FOOD 102. Beginning Practicum for Sustainable Food Production. 1 Unit.

This experiential course provides real-world opportunities for students to develop soil; plant and harvest food; process food for storage and distribution; prepare food for consumption; and manage food waste. Working side-by-side with farmers, food processors and distributors, and restaurant owners, students will learn various aspects of the farm-to-table system. Offered in spring semesters. Prerequisite: FOOD 101. Offered spring semesters.

FOOD 190. Special Topics in Sustainable Food Systems. 1 Unit.

Course offered on selected topics in food studies and/or sustainable food systems designed to extend the range of the curriculum. May be repeated for credit with different titles and content. Any prerequisites will be indicated in the course schedule. Note: A special topics course may count for a course in the Sustainable Food System minor. Please consult the Program Director prior to course registration to obtain permission for the course to do so.

FOOD 285. Independent Study. 0.5 or 1 Units.

This course is initiated by student interest and contingent upon the expertise of current departmental faculty. Students may take more than one FOOD 285, FOOD 385, or FOOD 485 course with different titles and content.

FOOD 290. Special Topics in Sustainable Food Systems. 1 Unit.

Course offered on selected topics in food studies and/or sustainable food systems designed to extend the range of the curriculum. May be repeated for credit with different titles and content. Any prerequisites will be indicated in the course schedule. Note: A special topics course may count for a course in the Sustainable Food System minor. Please consult the Program Director prior to course registration to obtain permission for the course to do so.

FOOD 318V. Seeds of Equity. 1 Unit.

This course focuses on Stetson's Social Justice Value. This course explores historical and current issues of race, class, and gender in food and agriculture. It will primarily focus on the unique food and agriculture context of the United States. Issues of access, power, privilege, and equity will be addressed within the realms of agricultural production, food preparation and consumption. Students will critically reflect on their own backgrounds, identities, roles, and responsibilities as participants in the agri-food system. Junior Seminar.

FOOD 385. Independent Study. 0.5 or 1 Units.

This course is initiated by student interest and contingent upon the expertise of current departmental faculty. Students may take more than one FOOD 285, FOOD 385, or FOOD 485 course with different titles and content.

FOOD 390. Special Topics in Sustainable Food Systems. 1 Unit.

Course offered on selected topics in food studies and/or sustainable food systems designed to extend the range of the curriculum. May be repeated for credit with different titles and content. Any prerequisites will be indicated in the course schedule. Note: A special topics course may count for a course in the Sustainable Food System minor. Please consult the Program Director prior to course registration to obtain permission for the course to do so.

FOOD 395. Teaching Apprenticship. 0.5 Units.

Pass/Fail only. A teaching apprenticeship provides an opportunity for a student with especially strong interest and ability in a given subject area to achieve an even deeper understanding by facilitating implementation of a course. Students may be involved in, but not limited to, class observations, goals and strategies discussions with the instructor, and some teaching responsibilities in and out of the classroom. The student also acts as a resource for students for reinforcement of key concepts. The apprenticeship is arranged by mutual agreement between the faculty member and the student. Such an experience is especially beneficial for students interested in teaching and academia. Prerequisite: permission of instructor. May be repeated once.

FOOD 397. Internship. 0.5 or 1 Units.

This course allows the student to complete an internship in an area related to food studies. The setting, structure, requirements, and outcomes are negotiated with the instructor, but generally include relevant readings, 70 (0.5 unit) or 140 (1 unit) hours of work in an approved community setting, and creative or critical analyses (e.g., journals, a portfolio, and/or research paper) that apply and integrate theoretical and experiential insights from interdisciplinary in ways that are consistent with Sustainable Food Systems program criteria, goals, and coursework. May be repeated for credit with a different topic. Enrollment in an internship course requires students to attend an orientation prior to beginning work at their internship site. For more information regarding internship orientations, please contact Career & Professional Development at career@stetson.edu or 386-822-7315.

FOOD 485. Independent Study. 0.5 or 1 Units.

This course is initiated by student interest and contingent upon the expertise of current departmental faculty. Students may take more than one FOOD 285, FOOD 385, or FOOD 485 course with different titles and content.

FOOD 490. Special Topics in Sustainable Food Systems. 1 Unit.

Course offered on selected topics in food studies and/or sustainable food systems designed to extend the range of the curriculum. May be repeated for credit with different titles and content. Any prerequisites will be indicated in the course schedule. Note: A special topics course may count for a course in the Sustainable Food System minor. Please consult the Program Director prior to course registration to obtain permission for the course to do so.