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FNG - 686
Capstone Food Studies II

(3 cr.) - Session(s): Spring | Course Offered

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.  Prerequisite: FNG 685. 




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141 Johnson Hall
(919) 760-8593
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