BRIAN LEECH, Associate Professor (History)
B.A., University of Montana; M.A., Ph.D., Wisconsin-Madison
CHRISTOPHER R. STRUNK, Associate Professor (Geography)
B.A., Wesleyan University; M.A., Ph.D., University of Minnesota
The Food Studies Experiential Minor allows students to explore issues of nutrition, food security and accessibility, sustainability, and social justice in local and global food systems. The minor is 17 credits and requires a food-related internship of 80 hours and a capstone project.
The Food Studies Experiential Minor is 17 credits, distributed as follows: 4 credits from GEOG 120, ENVR 101, SOAN 380 (if special topics is food-related), or ENVR 380 (if special topics is food-related); 4 credits from CHEM 110, CHEM 115, GEOG 306, or GEOG 307; 4 credits from ENGL 230, HIST 133, or HIST 333. One additional 4-credit elective from any of the above courses. Food Studies also requires a food-related 0-4 credit internship of at least 80 hours. Arrange for the completion of this requirement via enrollment in FOOD INTR. (See advisor; advisor permission required). Students should also complete a capstone project (taken as FOOD 399, a one-credit course), typically done in conjunction with the internship, that results in both a written and oral presentation.
Grade Point Average Notation: All courses listed in the catalog as required courses for any major and/or minor, including those courses outside of the department or with a different subject coding, are considered part of the major and will count in the grade point average. Some departments may have additional grade requirements for the courses offered within their department. Recommended supporting courses that are optional and not required may also count in the major depending on the program. For more information see your department chair or the degree requirements for Bachelor of Arts and information on Majors/Minors.