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Sustainable Local Food (Part-time)

Credential:
Certificate
Program Code:
1350
School:
Continuing Education

About the Program

In this online program, participants explore the practices, principles and philosophies involved in local food system development. The focus is on increasing both academic and hands-on knowledge of regional food initiatives across Canada, alongside international historical practices and current standards. There is a specific concentration on applied learning, online networking, and community research.

This certificate is the first of its kind in Canada and will be of interest to those working in local food system development or interested in learning more about sustainable food in an online community environment.

Program Information

All courses must be completed within 4 years of acceptance into the program.

Admission Requirements

Note re: Admission Requirements

Admission Procedures

How to Apply

Students may obtain a Conestoga College Program Application Form from any Conestoga College campus, OR by writing directly to the Registrar's Office, OR by using the college website at www.conestogac.on.ca/admissions/forms

Send completed applications to:
Conestoga College
Admissions Office
299 Doon Valley Dr
Kitchener, Ontario
Canada N2G 4M4

How to Register for Courses

Go to How to Register for detailed registration information.

Prior Learning Assessment and Recognition (PLAR)

Conestoga recognizes prior learning of skills, knowledge or competencies that have been acquired through employment, formal and informal education, non-formal learning or other life experiences. Prior learning must be measurable at the required academic level and meet Conestoga standards of achievement for current courses. Challenge exams and portfolio development are the primary methods of assessment. Other methods of assessment may be available depending upon the nature of the course objectives. Successful completion of the assessment results in an official course credit that will be recorded on the student's Conestoga transcript. PLAR cannot be used by registered Conestoga students for the clearance of academic deficiencies, to improve grades or to obtain admission into a program.

Learn more about PLAR.

Graduate Opportunities

For more details on related occupations, job market information and career opportunities, see the Government of Canada website: http://www.workingincanada.gc.ca

Program Related Resources

Program Outcomes

Program Courses

Click on the course code or title below for a full description of the course. If available for registration, clicking on "Details" in the status column will open a new browser tab or window in the Student Portal.

Course Information
Course Code Course Title Status
FOOD1400 Field to Fork: Introduction to Local and Global Food Systems
Description: In an age of the 4000 km Caesar salad and the 100-mile diet, with over 1 billion hungry people on Earth and even more who are overweight, understanding the "food system" is a hot item on the menu. How do we, and how should we eat for the 21st Century? How do we build the sustainable local and global food systems we want? You will explore these questions by following food's circular journey - from the farm fields where heirloom and biotech seeds are sown; into chicken McNugget and artisanal cheese factories; out to Walmart, farmers' markets, and restaurants; onto our dinner tables, forks and taste buds; and back to the beginning via composters and landfills. It's a wild mix, including issues like biotechnology, organic farming, globalization, climate change, peak oil, water scarcity, food security, obesity, hunger, and the global food price crisis. At the centre of the course, and the certificate program it provides an introduction for, are the practical opportunities and challenges of making food system changes happen on local and global political, economic and ecological levels
Hours: 45
Credits: 3
Pre-Requisites:
CoRequisites:
Closed
FOOD1410 Food Systems Trends and Policy in Canada Today
Description: The production, processing and consumption of food are at the core of many local and global issues. World hunger, malnutrition, genetically modified seeds, access to markets for new farmers and human nutrition are just a few of the issues that are prevalent in today's society. Although policies have attempted to address various food issues, there is a broad consensus that food policy lacks effectiveness on several fronts.
This course will introduce you to the various elements, concepts and key issues in the field of Food Policy. It will help you understand the complexity of formulating and implementing policies as well as gain the practical skills to critically analyze food policies and programs. This will be accomplished by examining various Canadian and international food policies and programs.
Hours: 45
Credits: 3
Pre-Requisites:
CoRequisites:
Closed
FOOD1420 Understanding Sustainable Farming: Principles and Practices
Description: This course will encourage you to explore how the interest in, and practice of, sustainable farming is growing. You will see that although the mainstream agriculture model is widely recognized as unsustainable there is a wide divergence of views on how to create a more sustainable system. You will begin by exploring the ecological, economic, and social-justice principles of sustainable farming. Following this, you will critically examine different approaches that are being touted as forms of sustainable agriculture including organic farming, food-justice certification, and the use of genetically engineered crops. You will conclude with a review of tools and strategies that non-profit organizations, governments and businesses can draw on to enhance agriculture sustainability.
You will note that this is not a training course for farmers, but a course for those who want an overview of sustainable agriculture and how it is practiced across the country. You will have many opportunities to direct the course of your own learning. You are encouraged to choose readings and assignments to reflect your own interests and knowledge/skill areas you would like to develop.
Hours: 45
Credits: 3
Pre-Requisites: FOOD1400
CoRequisites:
Closed
FOOD1430 Between Farm and Table: Local Food Businesses and Cooperatives
Description: This course will offer you an exploration of the plethora of local food enterprises emerging across Canada. You will examine innovative models such as cooperatives, non-profit partnerships, and social enterprise models. You will also look at how more conventional businesses, such as grocery-store retailers, restaurants, and food processors, are important local food options.

Throughout the course modules, you will investigate the what, how and why of local food business and its infrastructure. You will: explore definitions and models; survey the historical and socio-economic context; and comprehend the mandate of and the development of the enterprises within local food systems. In addition, you will develop creative and practical assignments on the development of food businesses in your area.

From field to factory to storage room to fork, this course will trace what is necessary to create a strong, vibrant, socially just-yet profitable-local food system.
Hours: 45
Credits: 3
Pre-Requisites:
CoRequisites:
Closed
FOOD1440 Food Security and Food Justice in Canada
Description: In this course, students will study the causes and consequences of urban and rural food insecurity across Canada. Expect to struggle with the tensions between short-term stop gaps (food banks, meal programs, charitable services) and long-term food justice solutions (education, equitable incomes, affordability, and accessibility of healthy food). Bring these realities to life by doing research or field work for a food security organization in your region.
Hours: 45
Credits: 3
Pre-Requisites:
CoRequisites:
Closed
FOOD1450 Urban Agriculture, Community Gardens, Food Secure Cities
Description: Study the exciting urban agriculture projects and policies that are currently transforming the landscape, building community, and creating food security in Canadian cities. From community, schoolyard, and rooftop gardens, to urban CSA (community supported agriculture) farms and greenhouses, consider success stories and challenges for the development of urban food production. Take a close look at the relationship between municipal law and policy and urban agriculture in cities of interest to you.
Hours: 45
Credits: 3
Pre-Requisites:
CoRequisites:
Closed

Disclaimer

The College reserves the right to alter information including requirements and fees and to cancel at any time a program, course, or program major or option; to change the location and/or term in which a program or course is offered; to change the program curriculum as necessary to meet current competencies in the job market or for budgetary reasons; or to withdraw an offer of admission both prior to and after its acceptance by an applicant or student because of insufficient applications or registrations, over-acceptance of offers of admission, budgetary constraints, or for other such reasons. In the event the College exercises such a right, the College’s sole liability will be the return of monies paid by the applicant or student to the College.

Students actively registered in cohort delivered programs who take longer than the designed program length of time to complete their studies are accountable for completing any new or additional courses that may result due to changes in the program of study. Unless otherwise stated, students registered in non-cohort delivered programs must complete the program of study within seven years of being admitted to the program.

SEARCH PART-TIME (PT)

Program Contact

Sheila Bellefeuille
sbellefeuille@conestogac.on.ca

519-748-5220 ext: 2316

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