Certificate of Graduate Study in Food Studies
The Food Studies Graduate Certificate (12 credits) offers a unique opportunity to provide students with a broad interdisciplinary understanding of social, economic, political and environmental factors associated with global, national, regional and local food systems. The Graduate Certificate also provides opportunities for students to develop a range of professional skills central to work within food-related professions in the private, nonprofit and public sectors.
The Graduate Certificate is designed to achieve a range of student learning outcomes. Upon successful completion of the Graduate Certificate, students will be able to:
- Describe, critically analyze, and assess the multiple sectors within local, regional, national and global food systems.
- Discern the ways in which Maine’s and the region’s place-based food systems are the outcome of the intersection of geography, natural environment and social factors.
- Analyze contemporary and historical food systems in relation to systems of power, and evaluate the implications for environmental, social, and economic sustainability.
- Synthesize food systems concepts and knowledge and apply them to real world challenges through the development, design and evaluation of strategies for change.
- Reflect on and articulate one’s own core food system values, to identify and evaluate courses of action and spheres of influence that follow from those values.
- Employ knowledge and practice workforce skills such as leadership; intercultural competence; entrepreneurship; marketing and finance; policy analysis; advocacy and organizing; and oral and written communication.
Please note certificates may be pursued by either matriculated students or non-matriculated students (students not pursuing a full degree program).
The Food Studies Graduate Certificate is a 12-credit program. To complete it, students must take one required course (FSP 601), a second required course from among two choices (FSP 602 or 603), and two other Food Studies electives.
Required Courses (6 credits):
FSP 601 Food Policy and Planning
FSP 602 Power and Powerlessness in the Food System or FSP 603 Environmental Resilience and Food Systems
(Students may take both FSP 602 and FSP 603. One will count as required and the other will count as elective.)
Elective Courses (6 credits):
ECO 523 U.S. Labor and Employment Relations
FSP 602 Power and Powerlessness in the Food System (when taking FSP 603 as required) FSP 603 Environment Resilience and Food Systems (when taking FSP 602 as required) FSP 620 Poverty and Hunger
FSP 695 Food Studies Internship
MBA 657 Socially Responsible Business Marketing
PPM 639 Political Economy of Food