FSP 395 - Internship in Food Studies

The course is designed to provide real-world experience of and insight into food system-related professional roles through work in a community food-based business, organization or agency. The primary objective of the internship is the application of the perspectives, substantive knowledge, and methods studied in the Food Studies Minor curriculum to a particular organizational setting. In addition to field placement responsibilities, students are expected to regularly reflect and report on their experience. Students may do a second 3-credit internship pending funding availability. Students may take no more than 6 credits of internship. Contact the MEIF Internship Coordinator in the Career and Employment Hub for details. Graded pass/fail.

Prerequisite(s): FSP 100 (or concurrent).
Co-requisite(s):
Credits: 1-6

Meets the Following Core Requirement: Engaged Learning
Course Typically Offered: Fall, Spring, and Summer
Course Type: Food Studies Program