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Viewing: HS 480/CS 480 : Sustainable Food Production (capstone)

Last approved: Fri, 15 Apr 2016 08:35:10 GMT

Last edit: Fri, 15 Apr 2016 08:35:10 GMT

Catalog Pages referencing this course
Change Type
Major
HS (Horticulture Science)
480
032285
Dual-Level Course
No
Cross-listed Course
Yes
Course Prefix:
CS
Sustainable Food Production (capstone)
Sust. Food Prod. (capstone)
College of Agriculture and Life Sciences
Horticultural Science (11HS)
Term Offering
Fall Only
Offered Every Year
Fall 2017
Previously taught as Special Topics?
No
 
Course Delivery
Face-to-Face (On Campus)

Grading Method
Graded with S/U option
1
15
Contact Hours
(Per Week)
Component TypeContact Hours
Discussion1
Course Attribute(s)


If your course includes any of the following competencies, check all that apply.
University Competencies

Course Is Repeatable for Credit
No
 
 
Drs. Michelle Schroeder-Moreno and Helen Kraus
Associate Professors

Open when course_delivery = campus OR course_delivery = blended OR course_delivery = flip
Enrollment ComponentPer SemesterPer SectionMultiple Sections?Comments
Discussion4040NoN/A
Open when course_delivery = distance OR course_delivery = online OR course_delivery = remote
Prerequisites: Senior standing and CS 430
Is the course required or an elective for a Curriculum?
Yes
SIS Program CodeProgram TitleRequired or Elective?
? proposed Agroecology and Sustainable Food Systems majorAgroecology and Sustainable Food SystemsRequired
11AGECMAgroecology MinorElective
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.

Student in the Agroecology and Food Systems major must be able 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.


No

Is this a GEP Course?
No
GEP Categories

Humanities Open when gep_category = HUM
Each course in the Humanities category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
 

 
 

Mathematical Sciences Open when gep_category = MATH
Each course in the Mathematial Sciences category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

Natural Sciences Open when gep_category = NATSCI
Each course in the Natural Sciences category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

Social Sciences Open when gep_category = SOCSCI
Each course in the Social Sciences category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
 

 
 

Interdisciplinary Perspectives Open when gep_category = INTERDISC
Each course in the Interdisciplinary Perspectives category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
 

 
 

 
 

 
 

Visual & Performing Arts Open when gep_category = VPA
Each course in the Visual and Performing Arts category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
 

 
 

Health and Exercise Studies Open when gep_category = HES
Each course in the Health and Exercise Studies category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
&
 

 
 

 
 

 
 

Global Knowledge Open when gep_category = GLOBAL
Each course in the Global Knowledge category of the General Education Program will provide instruction and guidance that help students to achieve objective #1 plus at least one of objectives 2, 3, and 4:
 
 

 
 

 
Please complete at least 1 of the following student objectives.
 

 
 

 
 

 
 

 
 

 
 

US Diversity Open when gep_category = USDIV
Each course in the US Diversity category of the General Education Program will provide instruction and guidance that help students to achieve at least 2 of the following objectives:
Please complete at least 2 of the following student objectives.
 
 

 
 

 
 

 
 

 
 

 
 

 
 

 
 

Requisites and Scheduling
 
a. If seats are restricted, describe the restrictions being applied.
 

 
b. Is this restriction listed in the course catalog description for the course?
 

 
List all course pre-requisites, co-requisites, and restrictive statements (ex: Jr standing; Chemistry majors only). If none, state none.
 

 
List any discipline specific background or skills that a student is expected to have prior to taking this course. If none, state none. (ex: ability to analyze historical text; prepare a lesson plan)
 

Additional Information
Complete the following 3 questions or attach a syllabus that includes this information. If a 400-level or dual level course, a syllabus is required.
 
Title and author of any required text or publications.
 

 
Major topics to be covered and required readings including laboratory and studio topics.
 

 
List any required field trips, out of class activities, and/or guest speakers.
 

The course will be included in the teaching loads of Drs. Michelle Schroeder-Moreno and Helen Kraus as defined by their department heads. No additional resources are required.

Students learn 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.


Student Learning Outcomes

  • To develop a professional service learning or research project in response to a real‑world situation related to the long‑term sustainability of food production systems.

  • To apply critical thinking, analysis, and communication skills that integrate the core academic areas of sustainable food and production and to apply these skills to address a specific food system challenge.

  • To develop a project plan including tactics and strategies to address a specific problem at the field, farm, community, state or national levels.

  • To develop skills in professional peer review with other students and in communication through presentation of their conclusions in a professional setting.


Evaluation MethodWeighting/Points for EachDetails
presentation400Posters and presentations will be evaluated on their completeness in representation of the topic and the inclusion of student and instructor feedback during the project development. 200 points will be assigned to the rough draft and 200 points to the final poster.
Project100Participation in one service learning or research activities. Four hours of time are required for the activity to receive 100 points. Two hours of time will yield 50 points. Less than two hours will result in 0 points towards the students final grade.
TopicTime Devoted to Each TopicActivity
Review of Sustainable Food Production Issuesone weekIntroductions and begin to create a learning community; discuss possible research or community project topics.
Definition of Projectone weekRefine research or project topicand develop outline
Project Draft Development and Refinementthree weeksResearch and development of project. Rough draft due at the end of week three. Presentation of rough draft of project concepts to the class. Class feedback provided. Evaluate student feedback and incorporate suggestions into presentation
Presentation and Refinement of Rough Draft8 weeksDevelop poster and present informally to class and instructor for feedback. Make changes to print final poster for presentation.
Presentation of Poster2 weeksPresentation of Posters to diverse auidence of class, other faculty and community members.

jjmullah (Tue, 27 Oct 2015 19:00:14 GMT): Rollback: Rollback
kkharris (Wed, 28 Oct 2015 19:46:11 GMT): Rollback: Per Robin Clements request. 10/28/15
Key: 8228