Taught By:
Albie Miles
Associate Professor
Sustainable Community Food Systems
University of Hawaii - West Oahu
Read profile here.
Course Description:
The Senior Food Systems Practicum in the Sustainable and Community Food Systems (SCFS) Program is designed to integrate the theory and practice of food system transformation through experiential and hands-on learning in a professional setting. SCFS students are required to work a minimum of 120 hours at the practicum site during the semester under the direct supervision of the host. Students will be placed with an organization dedicated to the advancement of sustainable food systems in the State of Hawai’i. In addition to general work responsibilities, each student will be assigned a specific role and set of responsibilities during their tenure at the organization. Key goals of the practicum are to: develop professional work skills and contacts, facilitate the work of the organization, develop an understanding (and critically evaluate) the goals, objectives and strategies used by the organization to advance food systems change, achieve a set of 3-5 personal learning objectives defined by the student, and developing critical reading, writing and oral communications skills relevant to profession-level work in the food system.
