2019-2020 Course Catalog

Food Studies (BAFS)

The Bachelor of Arts in Food Studies (BAFS) allows students to gain mastery of experiential liberal arts through the lens of food. Students accumulate applied agricultural and culinary knowledge, as well as round out their classroom learning through participation in our signature Food Fellows Experience‚Äďa term of cooperative learning and professional development supported by in-person and online guidance from faculty and practitioners.

Learning Outcomes

The Bachelor of Arts in Food Studies program curriculum emphasizes and instills interdisciplinary breadth, experiential learning, community building, communicative competence, and critical thinking capabilities for its students. Learning outcomes of the program include:

  1. Students will employ skills from different fields to demonstrate and document contemporary and historic states of food and agriculture.
  2. Students will gain basic experience in growing, producing, and cooking food and grasp the specific material competencies related to agriculture and cooking.
  3. Students will demonstrate knowledge of the broad range of food studies disciplines and their contribution to our understanding of issues in food and agriculture.
  4. Students will be able to use task negotiation, network development, social interaction, and cultural acumen as well as project management in working with collaborators in multiple types of community settings, from business to nonprofit to university members to grassroots groups.
  5. Students will employ communication theories, concepts, applied skills, and problem-solving to multiple audiences in a variety of written, oral, and demonstration-focused formats.
  6. Students will apply evidence-based theory, concepts, and processes to propose creative, sustainable, and productive solutions to issues in food and agriculture.
  7. Students will use analytical approaches and applied skills to food and agricultural tasks.

Curriculum

+Minor

16 credits

FST150 Food, Farm & Field

This course explores food, farm, and environment through readings, films, lectures, demonstrations, field trips, and on-farm and kitchen experiences in research and production problems. Activities include presentations on specific topics, group discussions, hands-on lab and field activities, individual and group presentations, field trips, and reflection through writing, video, and photography.

3
FST250 International Cuisine

This course explores international cuisine and culture through an interdisciplinary lens. Focusing on culinary history, the course emphasizes knowledge of global culture and cuisine. One of the featured regions of study will align with Chatham's "Global Focus" for the academic year.

3
FST315 Food Access and Policy

If food is a basic human right, how do societies create universal access to food? This course explores the ethical basis for making citizens food secure despite global inequality. Major topics include private vs. public solutions and the relationship between food access, gender, cultural appropriateness, nutrition, sustainability, and justice.

3
FST320 Basic Agroecology

Through working on Chatham's Eden Hall Farm as well as neighboring farms, students will integrate best practices for sustainable agriculture with theory encountered in class. Topics will include basic principles of soil fertility, biodiversity, agriculture history, effects of both conventional and organic agriculture, and the politics surrounding the issues.

3
FST320L Growing Sustainably Lab

Through working with Chatham's Eden Hall Farm as well as visiting neighboring farms, students will integrate best practices for sustainable agriculture with theory encountered in classes. Topics will include basic principles of soil fertility, biodiversity, greenhouse production, agriculture history, effects of both conventional and organic agriculture, and the politics surrounding the issues.

1
FST342 Sustainable Production

Course explores specific modes of production, agricultural and culinary, with a focus on applied and experiential learning through practical application in a group project. Students focus on farm to kitchen and develop problem solving skills for practical applications, including plant and crop production and culinary product development.

3

Contact

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