Name
Class
Adviser
Environmental Concentration
Topic: Sustainable Food
For full catalogue copy visit http://catalog.smith.edu/index.php?mode=dept
(select Environmental Concentration: Sustainable Food in drop down menu)
Faculty Advisers: Elisabeth Armstrong, Barbara Brehm-Curtis, Michelle Joffroy, Ann Leone, Robert
Newton, Nancy Sternbach, Paul Wetzel.
Coordinator: Joanne Benkley
Prospective concentrators should contact Joanne Benkley with questions. Once accepted into the
concentration, students should consult with their faculty adviser in choosing their courses and completing
their practical experience requirements.
Requirements: The Sustainable Food Concentration comprises five components: a gateway course, an
academic core, practicum experiences, the reflection program and a capstone. These include:
(1) Gateway Course (choose one)
ENV 100, Environment and Sustainability: Notes from the Field, 1-credit, offered fall 2015
LSS 100, Issues in Landscape Studies, 2-credits, offered spring 2016;
(2) Academic Core (four courses)
In consultation with their advisors, students will choose four courses from among the many food-related
courses offered by the Five Colleges (see online catalogue, link above). Chosen courses must span at
least two of three divisions (humanities, social sciences, natural sciences and engineering);
(3) Practicum Experiences
The concentration requires students to pursue two (2) practicum experiences, which can include
internships, projects on campus, and volunteer and paid work;
(4) Reflection Program
Students participate in the reflection program and complete the associated written assignments
each semester during their junior and senior years on campus;
(5) Capstone Course
ENX 301: Environmental Concentration Capstone: Sustainable Food
This course will be offered during the fall of 2015, 2016, and 2017. Students wishing to pursue the
Environmental Concentration must have clear plans to ensure that they can take this capstone course.
Name
Class
Adviser
Checklist for the Environmental Concentration: Sustainable Food
Declaration of the Concentration submitted to the Registrar’s Office __________
Gateway Course (1 course)
Completed (year)
ENV 100, Environment and Sustainability: Notes from the Field
Offered each fall
___________________________
LSS 100, Landscape, Environment, and Design
Offered each spring
___________________________
Academic Core Courses (4 Courses)
See courses list; courses must span two of three divisions.
Humanities
Course (semester completed)
__________________________________________
__________________________________________
Natural Sciences and Engineering
__________________________________________
__________________________________________
Social Sciences
__________________________________________
__________________________________________
Capstone Course (1 course)
Completed (year)
ENX 301: Environmental Concentration Capstone: Sustainable Food
Offered fall 2015, 2016, 2017
______________________
Name
Class
Adviser
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Practicum experience (2 distinct experiences approved by faculty adviser)
Practicum 1- Name of sponsoring organization: ___________________________________
Completed (date)
Practical Experience Approval Form
__________________________
Supervisor Evaluation Form
________________________
Practicum 2- Name of sponsoring organization: ___________________________________
Completed (date)
Practical Experience Approval Form
_________________________
Supervisor Evaluation Form
_________________________
Concentration reflection program
Completed (date)
Junior year
_________________________
Senior year
_________________________
Student signature:
Adviser signature:
Date: _____________________________________
Date: ____________________________________
Seniors: please submit completed this checklist to Joanne Benkley, Center for the Environment,
Ecological Design, and Sustainability (CEEDS), Wright Hall 010 by the first week of March your senior
year (or the first week of October if you are a January graduate).