APFS-400: Project in Applied Food Studies

This course will require students to synthesize and apply knowledge gained in previous food studies courses to create a scholarly experiential research project that will result in a substantial and lasting contribution to the Applied Food Studies program and The Culinary Institute of America. Areas of research can span the many disciplines and fields of study included in food studies, including but not limited to local food systems, sustainability, food insecurity, and food culture. Experiential research can include local food aid organizations,
educational opportunities in local schools, and explorations of local agriculture.