2019-2020 Course Catalog

Master of Arts in Food Studies & Master of Business Administration (MAFS/MBA)

Through this program, students earn both the Master of Arts in Food Studies and the Master of Business Administration. It includes core courses in both business and food studies, and courses that provide breadth and depth in food studies, business, and sustainable business. The degree requires 51 credits, and is designed to be completed by full time students in five semesters (includes fall, spring, and summer semesters). An optional first summer is offered for students who require prerequisites or simply want more time to take classes.

Students are expected to maintain full-time enrollment.

Each student also completes a thesis or project in Food Studies. The common preparatory courses provide all students with disciplinary training in natural and social sciences and business. Students gain a holistic understanding of food systems and traditional business skills. Internships and directed study in community settings are encouraged. Graduates will be uniquely prepared to work in various aspects of food systems in the real world.

Students meet all of the requirements for both the Master of Arts Food Studies and the Master of Business Administration. Please refer to those programs for details.

Admission Requirements

Priority Deadline for Fall - February 1 (all application materials must be received by this date for first consideration of fellowships/assistantships)
Regular Application Deadline for Fall: June 15
Regular Application Deadline for Spring: November 1

Admission to the Dual Degree MAFS-MBA program will be based on:

  • Baccalaureate degree from an accredited college or university
  • Overall undergraduate GPA of 3.0 or above on a 4.0 scale (Applicants with less than a 3.0 who show extreme promise through other achievements may be granted conditional admission)
  • Proficiency in written and oral communications, college level math, and computer usage including word processing, spreadsheets, databases, and the Internet are required
  • Completed application form, including:
    • Official transcripts from all colleges and universities attended
    • Curriculum vitae, résumé and/or additional information concerning professional or volunteer activities
    • Nonrefundable application fee of $45 (unless application is completed online)
  • Two letters of recommendation from faculty and direct work supervisors that describe the applicant's:
    • Capacity for independent thinking
    • Written and verbal communication skills
    • Ability to thrive in a collaborative, interdisciplinary academic setting
  • In approximately 500 words, please explain why you are interested in pursuing this degree.  How will the degree impact your future personal and career goals? 
  • Students must complete pre-requisite courses in Financial Accounting, Business Statistics and Introduction to Microsoft Excel prior to beginning the program

Learning Outcomes

Food Studies

Interdisciplinary breadth: Graduates will have the ability to articulate and integrate knowledge and skills across and within a variety of disciplines, particularly as these skills relate to the historical and contemporary organization of food provision and consumption.

Systems knowledge: Graduates will have a command of food systems as a conceptual and practical tool for understanding the connections between agriculture and food production, social configurations, cultural meanings, and environmental conditions. This goal includes understanding and applying various research methods to real-world problems.

Experiential learning: Graduates will form a direct relationship with the subject matter – the production of food – by participating in a wide variety of practical and applied situations. Mastery of technique, while significant in its own right, will connected back to intellectual growth by evaluating its benefit to specific communities and by incorporating the experience into project outcomes.

Community building: Graduates will work as liaisons and collaborators in community-based projects, both in directed coursework and in internship and field experiences. Emphasis will be on task negotiation, network development, social interaction, and cultural acumen.

Communicative competence: Graduates will demonstrate ability to use history, ethics, culture, and empirical data to document and evaluate food systems through oral, written, and multi-modal means of representation.

Methodological depth: Graduates will design and carry out research projects after evaluating the effectiveness and applicability of various social scientific methods. By implementation, students will articulate research questions, assess the strengths and weaknesses of different research design and collection methods. Includes the ability to address cultural and ethical issues, evaluate existing studies and

Applied scientific literacy: Graduates will grasp basic scientific principles, empirical methods, and evaluative criteria in the biological and physical sciences. The goal is for students to analyze and evaluate empirical research for context-specific applications and communicate that data for a variety of audiences.

Technical competence in food production: Students will gain basic experience in growing, producing, and cooking food. From soil testing to knife skills, graduates will grasp the specific material competencies related to agriculture and cooking.

Comprehensive awareness of sustainability: Graduates will be versed in the complexities of defining and enacting sustainable practices related to food production and consumption. Using a systems analysis, they will be able to map the relationships between environment, social life, and sustenance.

Business Administration

In master’s level programs, knowledge of the key content areas of business is assumed. Students without previous business courses take the Foundation Courses. Graduates of master’s level programs acquire a depth of knowledge in these areas that exceeds that of the typical bachelor’s degree graduate. Graduates of the MBA program are able to demonstrate that they possess business–specific content outcomes and business–related professional skills outcomes.

Graduates of the MBA program will be able to:

  • Recognize problems in business settings and propose solutions
  • Use strategic analysis and integration
  • Apply creativity and innovation in business practice
  • Apply quantitative methods to real–world business situations
  • Evaluate the impact on business of the global environment
  • Identify and understand the ethical obligations and responsibilities of business
  • Communicate effectively in written materials to relevant publics
  • Communicate professionally in spoken words in one–on–one or business presentation situations
  • Work with a team of colleagues on projects
  • Demonstrate project management skills
  • Demonstrate leadership skills through the ability to set direction and work with others
  • Understand a specific area of business practice in depth
    • Information on Concentrations in the MSUS + MBA program can be found here

Curriculum

+Requirements

Students must meet all of the admission requirements for both the MAFS and MBA programs, and complete any prerequisite associated with either program. A total of 53 credits are required to earn the dual degree:

The MBA portion of the program consists of the following 24 credits
BUS570 Global Business

This course introduces students to international business and management by studying cultural influences, government, and business structures in our global economy. Students also learn about trade relations, international finance and legal and labor agreements. Also covered, are topics on information needs, production systems, marketing and promotion, and career planning.

3
BUS576 Sustainable Human Capital

Cultivate theoretical understanding and ethical and practical skills for managing human capital. Explore individual, group, and organizational levels of analysis focusing on topics of motivation, communication, group dynamics, decision making, culture, power, and politics. Analyze the effectiveness of tools for talent acquisition and development, such as compensation, feedback, and assessment.

3
BUS672 Corporate Finance

This course deepens an understanding of financial analysis tools and concepts. Students will learn how and when to use the financial-analytical tools required to make effective business and policy decision. Functional areas addressed are assessing financial health, planning financial performance, interpretation of data and recommendations, supply-chain management.

3
BUS577 Information Systems and Analytics

This course explores the strategic management of technology, information, and people from a Chief Information Officer's (CIO) perspective. The business value and organizational challenges of enterprise resource planning (ERP) systems, customer relationship management (CRM) systems, data warehouses, analytics, and Big Data are critically examined through cases and hands-on projects.

3
BUS652 Managerial Accounting

This course examines accounting information that is used in managerial decision making within the organization. Focus is on interpretation of financial statements, cost accounting, financial planning and analysis, the development of internal controls, and constructing budgets.

3
BUS618 Economics for Managers

This course teaches how economic tools and techniques can be used to solve business problems. Economics describes why firms do what they do and points to business strategies. The course focuses on economic applications. The course provides an understanding of how economics influences marketing, management, and other business-related decisions.

3
BUS671 Marketing Management

This course takes the Chief Marketing Officer’s (CMO) perspective to explore marketing as a core business practice. Discussions focus on theories and principles for interfacing with customers, competitors, partners, and the external environment. Concepts are applied to planning and executing the conception, pricing, promotion, and distribution of goods and services.

3
BUS698 Strategy and Entrepreneurship

"Develop strategies to gain and sustain competitive advantage. Examine the goals of an organization, the social, political, technological, economic, and global factors in the business environment, industry structure, market dynamics, and firm strengths and weaknesses. Develop and implement strategy across industries, and as an entrepreneur, through case analyses and simulations. "

3
Required Core Total: 24
The FST portion of the program consists of the following 29 credits
FST508 Food Systems

Examines philosophical, sociological, economic, and cultural issues related to the production and consumption of food. From Agrarianism to the Green Revolution, explores the transformations of industrialization, technology, and migration. Provides foundation in food systems and commodity chains as concepts and methodological tools for uncovering the relationship between communities, agriculture, markets, and consumers.

3
FST509 Food Access

If food is a basic human right, how do societies create universal access to food? What is the moral ethical basis for making citizens food secure in an age of global inequality? To what extent does providing food access need to consider culturally appropriateness, nutrition, and sustainability, and justice?

3
FST510 Food, Culture, History

Provides an overview of food and diet in transnational history, emphasizing cultural impact of modernity of food gathering, farming, plant biology, the body and consumption, health, taste, and cuisine. Topics include the development of agriculture, the causes of famine, the disruptions of colonialism, global exchange, industrialization, migration, and commercial economic dominance of the food system.

3
FST511 Research Methods

Introduction to social science research methods applicable to the study of food and culture. Practicum includes ethnography, interviews, focus groups, survey research, oral history, textual analysis, cultural mapping, and visual methods. Applied approach to research: students will produce data for practical use in existing community or commercial projects.

3
FST698 Thesis/Project

Course provides supervision and research guidance for Masters thesis or projects in Food Studies. Students will have instruction in data analysis, writing for public presentation and publication, professional development workshops, and community development issues.

1
FST520 Basic Agroecology

Through working on Chatham's Eden Hall Campus 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
FST520L Growing Sustainably Lab

This course is a co-requisite to FST520, Growing Sustainably, and comprises the experiential lab component of the course. Students will engage in sustained research on sustainable agricultural projects, from biodynamic methods to soil or pest management comparatives. Course may be taken up to four times for credit.

1
FST518 Business of Food and Agriculture

In this class the student will learn both history and current practices related to food and agriculture as economic enterprises in the United States and the world. Skills include ability to understand strategic management principles including identifying target markets, niche marketing, SWOT analysis and diffusion of innovation theory. Students will be able to develop a business plan including understanding barriers of entry, compiling demographic data, developing feasibility studies, long and short term business goals, define and calculate a breakeven point, and budget formulation.

3
Required Core Total: 20
Electives (choose 9 credits)
FST530 Sustainable Gastronomy

This course covers the history of cooking as a profession and a skill set. Emphasis on gastronomy and culinary arts as both integrative creative enterprises and structured labor in specific contexts. The history of public cooking and dining, restaurants, communication of culture and cuisine, and procedures will be covered.

3
FST502 Essential Readings in Food and Agriculture

This class provides grounding in essential texts in the contemporary understanding of food and agriculture. Readings include key food histories, journalism, critical nutrition and food industry writers, and agriculture and environmental treatise. Class will meet monthly to analyze texts. Students will contribute to forum and blog discussions throughout the year.

1
FST512 Practical Nutrition

Course provides an overview of nutrition as an evidence-based research field, focusing on groups and communities where research is conducted and then applied. Topics include science and politics of food categories; supplements and functional foods; weight and disordered eating, commercial, local, organic, and conventional foods; cuisine, culture, and diet.

3
FST505 Food and Representations

Food is elemental to survival, culture, home, and subjectivity - to rituals of love, loss, and celebration. Focusing on representations of food and eating in spiritual narratives, epic texts, myth, novels, and film, this class examines the cultural work food performs along with the varying meanings assigned to food and eating.

3
FST514 Wine, Ciders and Meads

This course provides a detailed study of wines, grape varieties, ciders and mead. Offers an exploration of global wine regions and regional traditions for ciders and meads. Experiential components utilize local fruits and honey to produce experimental batches of wines and meads. Includes lab at Eden Hall and fieldwork component.

3
FST515 Writing About Food

Students will develop technique and skills for writing about food and culture by studying ethics; journalism; advertising, multimodal and new technology venues; recipe writing; food criticism; writing about food in a variety of genres from history to fiction, magazines, and websites. Course emphasizes both print and online media.

3
FST518 Business of Food and Agriculture

In this class the student will learn both history and current practices related to food and agriculture as economic enterprises in the United States and the world. Skills include ability to understand strategic management principles including identifying target markets, niche marketing, SWOT analysis and diffusion of innovation theory. Students will be able to develop a business plan including understanding barriers of entry, compiling demographic data, developing feasibility studies, long and short term business goals, define and calculate a breakeven point, and budget formulation.

3
FST522 GIS: Food and Agriculture

This course provides students with a solid foundation of the principles and applications of GIS, an introduction to the desktop software ArcGIS, and demonstrates its use in the public sectors related to food, agriculture, and resource use. Students will have the flexibility to focus on their particular area of interest through project work.

3
FST527 Permaculture

Course explores natural systems, aboriginal knowledge and best practices for designing human systems, which reflect care of the earth. It integrates findings of agriculture, horticulture, ecology, alternative energy, community design and green building. Students learn methods of growing and living sustainably, with local examples and applications of permaculture design for Eden Hall.

3
FST528 Tree Care

This course provides an introduction to arboriculture, tree climbing and pruning. The class will teach proper tree pruning and the basics of climbing, as well as basic equipment safety, applicable to tree work in urban or agricultural settings, and an introduction to work as an arborist.

3
FST531 Sustainable Fermentation

Through hands-on production, tastings, lectures, students learn basics of fermentation, winemaking principles and practices, sensory evaluation through tastings, viticulture history, wine regions and types, winemaking methods, chemistry and winery operations. Local production includes root beer, beer, sake, local mead and vinegar. Emphasis will be on sustainable viniculture practices and local/global links.

3
FST532 Sustainable Meat Production

As part of sustainable agriculture and culinary knowledge, understanding meat production outside the conventional large scale processing facilities is a critical skill for students who will work with restaurants, farm markets, and other distribution venues.

3
FST602 Global Agriculture

Examines how contemporary agricultural era is characterized by the simultaneous existence of radically different farming systems within the same region. Course explores prior examples historically and regionally. Focus is then on what makes the contemporary agricultural age different, including respect for 'traditional' approaches as viable 'alternatives'; social and scientific research supporting alternatives; farmers/practitioner awareness of options ;and consumer-citizens driven awareness and advocacy.

3
FST603 Food Journeys

Food Journeys

3
FST607 Sustainable Consumption

Eating "sustainably" considers environmental health, local economies and social justice issues. The course explores 3 viewpoints: consumers', including eating behaviors, access and marketing; growers' and producers', including supply chain concerns and food safety; and the institutions' or food business' challenges of incorporating regionally and sustainably sourced food in their operations.

3
FST609 Dairy: From Pasture to Plate

This multi-disciplinary graduate course examines a range of agro-ecological, philosophical, socio-economic, health, and political issues related to dairy production in the US. Key course themes include: dairy history; sustainable and conventional production; raw milk and consumption debates; livestock care; milking; cheese-making; dairy policy; international issues; and popular representation of dairy.

3
FST614 New Product Development

This course will explore the new product development process from ideation to market. Students will study the methodologies and practices of product development in a traditional Consumer Packaged Good firm and apply modified methods to manage the new product development process for a start-up local distiller. Over the course of an academic year, students will develop and bring to market a liqueur to be sold by Pittsburgh Distilling Co.

3
FST615 Food, Labor, and Inequality

In this course, we will focus on theoretical and applied frameworks for thinking about the labor of growing food, transporting it, transforming it into comestibles, and finally, serving and cleaning related to food consumption. The course considers how global labor shapes the availability and appropriateness of food for different populations and therefore includes a substantial analysis of gender, race, and social class. Readings and discussion will touch on migrant labor, domestic cooking, waiting and serving, agriculture, cooks and chefs, and food professionals.

3
FST616 Cultivating the Midwest: Corn and Soybeans

Combined with field experiences in western Minnesota, this course explores food and agriculture in the Midwestern U.S. Classroom work and field experiences will explore historical, cultural, agronomic, economic, and geopolitical issues, including corn and soybean production, processing and distribution, alternative agrifood networks, and other food systems issues in the Midwest.

3
FST622 Advanced New Product Development

This course explores new product development process from ideation to market. Students study methodologies and practices of product development in a Consumer Packaged Goods firm. Focus for the advanced course includes consumer testing, packaging development, and production process to develop and bring to market a liqueur sold by Pittsburgh Distilling.

3
FST624 Chocolate: Politics and Pleasure

This course will explore chocolate as a global product including history and culture, agriculture (growing trees, processing beans), direct/fair trade, labor and justice, health, chocolate production, sales, marketing, and sustainability. Experiential components include chocolate making, tempering; culinary practices, and site visits to chocolate manufacturers, culminating in the design and marketing of a sustainable chocolate product.

3
FST625 U.S. Agricultural Policy

This graduate multi-disciplinary course examines a range of philosophical, socio-economic, health and political issues related to agricultural policy in the US. It provides a foundation and introduction to U.S. farm policy as a means of exploring how political dynamics and choices impact the nature of food, agriculture, and communities at local, national and global scales.

3
FST640 Sustainable Community Development

This course explores how people can engage in creating more environmentally, socially and economically sustainable communities at multiple scales, from the local to the regional. The reading and assignments emphasize sustainable planning theory and practice as well as sustainable food systems perspectives. Students will engage in practice-based research and community projects.

3
FST683 Special Topics

Special Topics

3
FST611 Religion, Community, and Food

This course explains the ways in which sustainability and communal religious life have Intersected in the U.S. from the 17th century to the present. Using lecture readings, film, and independent research, we will study ethical farming practices, food sustainability, and moral food choices through the lens of American religious communities.

3
BUS699 Business Consulting Capstone

This course is the culminating experience in the MBA program. Students apply professional-level business consulting skills learned in the MBA program. Business Consulting Capstone student teams solve business problems for businesses and entrepreneurs.

3
BUS562 Global Procurement

In this course, students examine success factors, ethical challenges, legal issues, and managerial implications of global procurement. Students also develop a deep understanding of the impact of procurement on quality, cost, and efficiency of supply chain management through use of procurement tools, techniques, and methodologies.

3
BUS641 Sustainable Supply Chain Management

This course provides students with an understanding of how supply chain works, how and where along the supply chain sustainability questions should be addressed/considered, and the impacts of those decisions on stakeholders further down the chain. Topics include: packaging, transportation, energy use, and waste.

3
BUS513 Logistics and Operations

This course introduces students to technical tools and skills essential for problem solving and decision-making in logistics and operations management. Topics may include inventory optimization, network planning, demand forecasting, transportation planning, and productions planning. Mastery of quantitative methods using spreadsheet modeling is required for all students.

3
BUS639 Sustainability and Assessment Reporting

An in-depth study of how to measure, track, and report on sustainability issues in a business. Includes a study of how to create effective Social Responsibility reports and the standards currently used to measure sustainability. Teaches students how to monitor and measure sustainability issues from within a business.

3
SUS580 Sustainable Behavior Change

This hybrid course combines classroom and online instruction with real-world application. Students learn the latest science concerning sources of environmental degradation. In teams, students apply motivational theory, collect secondary and primary data, and develop an action plan for increasing pro-environmental behaviors (PEB) in a specific context.

3
BUS550 Innovation and Commercialization

This course focuses on how to successfully commercialize an innovation. Understanding commercialization activities such as pre-product launch planning, market testing, actual product launch, and post-launch follow-up is a major part of the course. The course provides a run-through of the complete cycle from idea to market entry.

3
BUS623 Strategic Performance for Executives

Strategic Performance for Executives

3
BUS575 Leading Organizations and Projects

Leading Organizations and Projects

3
BUS582 Foundations of Project Management

This course explores the knowledge areas and project stages from the Project Management Body of Knowledge (PMBOK). Students acquire concepts and skills in initiating, planning, executing, monitoring, controlling, and closing projects. The course examines the management of project integration, scope, time, cost, human resources, communications, risk, and procurement.

3
BUS680 Complex Issues in Project Management

Case studies and simulations engage students in the examination of complex issues in project management, such as control, portfolio management, and rescuing failing projects. The Student will be able to analyze, evaluate, and optimize projects in specific environments and industries.

3

Contact

Peter Walker
Dean/Program Director
pwalker@chatham.edu
(412) 365 - 1842

James Pierson
Program Director/Department Chair
j.pierson@chatham.edu
(412) 365 - 1615

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