Jun 08, 2023  
2022-2023 Graduate Catalog 
2022-2023 Graduate Catalog [ARCHIVED CATALOG]

Food Studies, Certificate of Graduate Study

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).

Program Requirements

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 FSP 603 ), and two other Food Studies electives. The 6 credits of Elective Courses cannot be fulfilled by Internship alone. One of the electives must be an approved course other than Internship.