Food Studies (BAFS) 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:
- Students will employ skills from different fields to demonstrate and document contemporary and historic states of food and agriculture.
- Students will gain basic experience in growing, producing, and cooking food and grasp the specific material competencies related to agriculture and cooking.
- Students will demonstrate knowledge of the broad range of food studies disciplines and their contribution to our understanding of issues in food and agriculture.
- 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.
- Students will employ communication theories, concepts, applied skills, and problem-solving to multiple audiences in a variety of written, oral, and demonstration-focused formats.
- Students will apply evidence-based theory, concepts, and processes to propose creative, sustainable, and productive solutions to issues in food and agriculture.
- Students will use analytical approaches and applied skills to food and agricultural tasks.