The College of Letters and Science cooperates with the College of Health Sciences to offer an undergraduate certificate in Food Studies. The certificate is designed to help students become proficient at:
- Investigating and analyzing food systems and practices in a variety of cultural, social, and geographical settings;
- Presenting their critical reflections on the forces that surround these systems and practices in both written and oral form;
- Using information (statistical, textual, first-hand accounts, etc.) as a basis for formulating plans for personally and socially responsible action pertinent to local and global food and health; and
- Becoming active in the community by participating in activities that develop responsible and sustainable practices, promote cross-cultural understanding, and help people in disparate professions or academic fields understand the relationships the study of food has with their own specializations.
The program is administered by an advisory committee composed of faculty members from both the College of Letters and Science and the College of Health Sciences.
The interdisciplinary undergraduate certificate program in Food Studies explores the many facets of food, from the field and sea to the table, through the lenses of the arts, humanities, and natural and social sciences. Combining courses in the Liberal Arts and Health Sciences, it addresses the production and consumption of food and its symbolic and ideological meanings, across cultures and over time, from the beginning of agriculture to globalization.
The Certificate in Food Studies is open to all students seeking a bachelor’s degree from UWM, to those who previously received a bachelor’s degree from UWM or any other accredited college or university, and to those who do not plan to pursue a college or university degree (non-degree students) but who have a strong interest in this subject. To be admitted to the university as non-degree students, individuals must meet regular University admission requirements. The Certificate is awarded jointly by the College of Health Sciences and the College of Letters and Science.
Students concurrently enrolled in a degree program who successfully complete the certificate program requirements will be awarded the certificate at the time of graduation. Post-baccalaureate and non-degree students will receive the certificate upon completion of the program requirements. Graduate students are eligible to pursue the Food Studies certificate concurrently with their graduate studies, and they will be awarded the certificate upon completion of the program requirements.
To earn the certificate, students must complete 18 credits in approved Food Studies courses, with a minimum grade point average of 2.500, including:
|FOODBEV 101||Introduction to Food Studies (with a grade of C or better)||3|
|Select at least 12 credits selected from the approved courses list, including one course each in the humanities and the social sciences||12|
|Select at least one course in natural or health sciences, nursing, or engineering||3|
|Select one of the following:||3|
|Advanced Independent Study|
A senior research or capstone course offered by another program and approved as a Food Studies content course
Of the 18 required credits, at least 9 credits must be taken at the advanced level (courses numbered 300 and above) and at least 9 credits must be taken in residence at UWM. No more than 9 credits in one curricular code may be counted towards the certificate. Students are limited to 3 credits in independent studies and 3 credits in internships.
The following courses are approved to count toward the Food Studies Certificate. Additional courses may be found each semester in the Schedule of Classes. In addition, students are encouraged to consult the Program Coordinators and to petition for the inclusion of relevant courses as appropriate.
|ANTHRO 156||Food and Culture||3|
|ANTHRO 441||Nature, Knowledge, and Technoscience in Anthropological Perspective||3|
|BMS 232||Introduction to Nutrition||3|
|BMS 290||Topics in Health Sciences: 1||1-3|
|BMS 332||Clinical Nutrition||2|
|BMS 590||Topics in Clinical Laboratory Sciences:||1-5|
|CES 571||Practical Approaches to a Sustainable Future||3|
|CHINESE 160||A Taste of China: Learning Chinese Culture and Society through Cuisine||3|
|COMPLIT 350||Topics in Comparative Literature: (Discovering Food)||3|
|COMPLIT 360||Seminar in Literature and Cultural Experience: (Cuisine, Community, and Literature)||3|
|COMPLIT 461||Film-Fiction Interaction: (Global Food Narratives)||3|
|ENGLISH 515||Literature and the Other Arts: (Eating English Literature)||3|
|ENGLISH 625||Seminar in Literary History: (Eating English Literature)||3|
|FOODBEV 102||Taste: The Culture and Science of Fermentation||3|
|FOODBEV 199||Independent Study||1-3|
|FOODBEV 289||Internship in Food Studies, Lower Division||1-3|
|FOODBEV 297||Study Abroad:||1-6|
|FOODBEV 299||Ad Hoc:||1-6|
|FOODBEV 489||Internship in Food Studies, Upper Division||1-3|
|FOODBEV 497||Study Abroad:||1-6|
|FOODBEV 499||Ad Hoc:||1-6|
|FOODBEV 699||Advanced Independent Study||1-3|
|FRENCH 145||Views of France: (Learning French Culture Through Cuisine)||3|
|FRENCH 432||Seminar in French and Francophone Cultures: (Cuisines et Cultures Françaises)||1-3|
|GERMAN 145||Views of Germany: (Beer, Bread, and Brats)||3|
|HIST 600||Seminar in History:||3|
|ITALIAN 256||Introduction to Italian Food Studies: A Cultural History||3|
|ITALIAN 456||Topics in Italian Food Studies:||3|
|JAPAN 220||Introduction to Japanese Food Studies||3|
|JEWISH 299||Ad Hoc: (Exploring Israel's Culture, Food, History, and Language)||1-6|
|KIN 290||Special Topics in Human Movement Sciences: (Nutrition for the Health Professions)||1-3|
|NUTR 241||Why We Eat What We Eat: An Ecological Approach||3|
|RELIGST 350||Advanced Topics in Religious Studies: (Religion in Daily Life: Food, Drink, and Clothing)||3|
|SPANISH 225||Understanding the Hispanic World: ("Food and Culture: Beyond Tacos and Paella" subtitle)||3|
|URB STD 360||Perspectives on the Urban Scene: (You Are Where You Eat: Urban Food Geographies)||3|
The following subtitled topics courses may be used towards the Undergraduate Certificate in Food Studies: Introduction to Food Principles and Preparation or Life Cycle Nutrition.
The following subtitled topics courses may be used towards the Undergraduate Certificate in Food Studies: Food, Culture, and Power or Food and the City.