Course Description
This course introduces students to the process of developing a project for presentation in the area of sustainable food production and food systems. Students are to synthesize and integrate knowledge acquired in previous course work and other learning experiences and to apply theory and principles in a situation that approximates some aspect of professional practice. Students are expected to present their projects at the end of the semester in a PowerPoint style format to faculty and student peers.
Type
Capstone
Fall 2024
Instructors
Meeting Patterns
Classes Start:
August 19, 2024
Classes End:
December 3, 2024
Location:
Room To Be Announced
Class Days:
[TBA]
Class Type:
Discussion
Credits:
1.00
Restrictions:
None
