Food in Culture and Social Justice Certificate
- Develop and apply critical thinking and critical writing competencies about food, culture and social justice.
- Describe food systems in multiple perspectives including time, place, culture, and scale.
- Analyze how socially constructed differences, combined with unequal distribution of power across economic, social, and political institutions, result in discrimination in the food system.
- Critically evaluate the role of food in the construction of identity (gender, ethnicity, religious, etc).
- Discuss the importance of historical competence as it pertains to changing ideas about food and the historical trajectory of certain foods.
- Demonstrate skills of observation and analysis of food using mixed methods.
- Through study and engagement with community projects and policy, articulate a vision of equity in the food system and steps to achieve this.
Complete 16 credits of core courses and then choose 6 credits of electives within the College of Liberal Arts and 6 credits of electives from outside the College of Liberal Arts.
| Code | Title | Credits |
|---|---|---|
| Core | ||
| AEC 411 | *INTRODUCTION TO FOOD SYSTEMS: LOCAL TO GLOBAL | 3 |
| FCSJ 361/ANTH 361 | *FOOD JUSTICE | 4 |
| FCSJ 406 | FOOD PROJECTS | 1 |
| FCSJ 464/ES 464 | FOOD AND ETHNIC IDENTITY: DECOLONIZING OUR FOOD AND BODY | 3 |
| FCSJ 467 | CAPSTONE: FOOD IN CULTURE AND SOCIAL JUSTICE | 1 |
| HST 416 | *FOOD IN WORLD HISTORY | 4 |
| Liberal Arts Electives | ||
| Select 6 credits from the following: 1 | 6 | |
| ARCHAEOLOGY OF FORAGERS | ||
| CASH, CLASS AND CULTURE: HUNTER-GATHERERS TO CAPITALISM | ||
| *ANTHROPOLOGY OF INTERNATIONAL DEVELOPMENT | ||
| NATIVE AMERICAN PHILOSOPHIES | ||
| *FOOD IN AMERICAN CULTURE | ||
| INTERCULTURAL LEARNING COMMUNITY | ||
| NUTRITIONAL ANTHROPOLOGY | ||
| *INTERNATIONAL PERSPECTIVES ON FOOD SYSTEMS | ||
| ANTHROPOLOGY OF FOOD | ||
| *ENVIRONMENTAL ETHICS | ||
| GLOBAL FOOD POLITICS AND POLICY | ||
| *SOCIAL INEQUALITY | ||
| *FAT STUDIES | ||
| FOOD WRITING | ||
| Electives from Outside the College of Liberal Arts | ||
| Select 6 credits from the following: 1 | 6 | |
| *ECOSYSTEM SCIENCE OF PACIFIC NW INDIANS | ||
| ^AGRICULTURAL AND FOOD POLICY ISSUES | ||
| PRINCIPLES OF ANIMAL FOODS TECHNOLOGY | ||
| *CONTENTIOUS SOCIAL ISSUES IN ANIMAL AGRICULTURE | ||
| CROP ECOLOGY AND MORPHOLOGY | ||
| *WORLD FOOD CROPS | ||
| *PENS AND PLOWS: WRITINGS OF WORKING THE LAND | ||
| *SOIL SCIENCE | ||
| *GENES AND CHEMICALS IN AGRICULTURE: VALUE AND RISK | ||
| FRUIT AND VEGETABLE PROCESSING | ||
| DAIRY PROCESSING | ||
| *FOOD SCIENCE AND TECHNOLOGY IN WESTERN CULTURE | ||
| *WINE IN THE WESTERN WORLD | ||
| FOOD SAFETY AND SANITATION | ||
| FOOD LAW | ||
| *SUSTAINABILITY FOR THE COMMON GOOD | ||
| DIETARY INTERVENTIONS FOR PUBLIC HEALTH | ||
| *FAMILIES AND POVERTY | ||
| INTRODUCTION TO HORTICULTURAL SYSTEMS, PRACTICES AND CAREERS | ||
| ORGANIC FARMING AND GARDENING | ||
| CROP PRODUCTION IN PACIFIC NORTHWEST AGROECOSYSTEMS | ||
| BERRY AND GRAPE PHYSIOLOGY AND CULTURE | ||
| *FOOD AND CULTURE | ||
| ^CULTURAL ASPECTS OF FOODS | ||
| HUMAN NUTRITION SCIENCE | ||
| COMMUNITY NUTRITION | ||
| MANAGING FOOD AND NUTRITION SERVICES | ||
| *SUSTAINABLE COMMUNITIES | ||
| TOXIC SUBSTANCES IN FOOD | ||
| Total Credits | 28 | |
*
Baccalaureate Core Course (BCC)
^
Writing Intensive Course (WIC)
1
Appropriate courses through the College and outside the College of Liberal Arts, as well as transfer credits, may also be used to satisfy requirements when approved in advance by the program coordinator
