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Official Course
Description: MCCCD Approval: 4-26-2011 |
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FON285 2011
Summer I – 2011 Fall |
LAB 3.0 Credit(s) 15.0 Period(s) 0.0 Load Occ |
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Food and Nutrition Studies Internship |
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Work experience in an area directly related to sustainable food systems. Application of sustainable food system principles and practices from seed to support to service, including gardening and farming, managing food waste, advocacy, preparing and preserving food, and working with chefs and small farmers who are committed to supporting and providing local and regional sustainable food. Supervision and evaluation by an internship coordinator. Prerequisites: FON104, FON180, and permission of Department Chairperson or Program Director. Course Notes: FON285 requires a minimum of 210 hours of
instruction in an internship setting. FON285 may be repeated for a total of
six (6) credits. |
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Go to Competencies Go to Outline
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MCCCD Official Course Competencies: |
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FON285 2011 Summer I – 2011 Fall |
Food and Nutrition
Studies Internship |
1. Complete
individualized work experience learning objectives in consultation with the faculty
coordinator or program director, and job supervisor.
2. Apply
sustainable food systems theory in a practical, hands-on setting.
3. Perform
assigned job-related duties in a satisfactory manner.
4. Complete
a weekly documentation of work responsibilities and the accomplishment of each
learning objective.
Go to Description Go to top of Competencies
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MCCCD Official Course Outline: |
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FON285 2011 Summer I – 2011 Fall |
Food and Nutrition Studies
Internship |
I. Not
applicable. Content varies with individualized student objectives and work
settings.