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Introduction to Professional Practice
This course is the first of the required courses on professional practice designed to encourage both personal and professional growth. Students will explore aspects of professional practice available to food and nutrition program graduates and will examine a number of food, nutrition, and health issues from a variety of analytical frameworks, in order to appreciate the diverse stakeholder interests encountered in professional practice. Specifically the concepts of individual and societal; change, diversity and health will be examined using food at the experiential and metaphoric level. It is intended that this course will provide the impetus for the development of a practice portfolio and eventual philosophy statement.
Weekly Contact: Lab: 3 hrs.
GPA Weight: 1.00
Course Count: 1.00
Billing Units: 1
Available only to Nutrition and Food students