FNG-686: Capstone: Food Studies II

Credits 3
Instructional Method
LEC

This course is designed to represent a period of, transition from the role of graduate student to, that of professional. It provides an opportunity, for the graduate student to put into practice the, knowledge, skills and dispositions acquired, through previous coursework. The student will, clarify perceptions of themselves, their roles as, professionals, and their strengths and weaknesses, in fulfilling professional responsibilities and, project development and task completion. Capstone, experience can be community-based or, research-based. Professional and personal growth, is fostered by the assistance of a professional, in the field (work site supervisor or research, mentor) and a college faculty advisor.

Required Prerequisites
Semester Offered
Spring