The Certificate in Food Studies explores food systems and practices, sustainability efforts, agricultural shifts, food scarcity, and food-related health problems.
The Food Studies Certificate program is for any student working in or studying a topic that has a relationship to food - agriculture, food distribution, social work, maternal and infant health, economic and political stability, peacebuilding, transportation, conservation, global health, and many more. UWM's program does not focus on food preparation or culinary arts but provides value for individuals in food service who want to understand the impact of food and nutrition in our society and in places around the globe.
Students take courses in nutrition and health sciences to explore the effects of food on our physical and mental well-being as well as liberal arts coursework in history, anthropology, and foreign cultures to develop a deeper understanding of the culture, identity, costs, distribution, infrastructure, scarcity, and politics surrounding food.
Download our fact sheet to the right to learn more about the classes that make up this certificate.
Total Food Studies Credits
Required Courses (3 credits)
FoodBev 101 - Introduction to Food Studies, 3 credits
Electives (12 credits)
Anthro 156 - Food and Culture, 3 credits
Anthro 441 - Nature, Knowledge, and Technoscience in Anthropological Perspective, 3 credits
Anthro 540 - Applications of Anthropology (New Orleans section), 3 credits
BMS 232 - Introduction to Nutrition, 3 credits
BMS 290 - Topics in Health Sciences: “Introduction to Food Principles and Preparation”
“Life Cycle Nutrition”, 1-3 credits
BMS 332 - Clinical Nutrition, 2 credits
BMS 590 - Current Topics in Human Kinetics: “Community Nutrition in Action”
“Public Health Nutrition”, 1-5 credits
CompLit 350 - Topics in Comparative Literature: “Discovering Food”, 3 credits
CompLit 360 - Seminar in Literature and Cultural Experience: “Cuisine, Community, and Literature”, 3 credits
English 625 - Seminar in Literary History: “Eating English Literature”, 3 credits
FoodBev 199 - Independent Study, 1-3 credits
FoodBev 289 - Internship in Food Studies, Lower Division, 1-3 credits
FoodBev 297 - Study Abroad, 1-6 credits
FoodBev 299 - Ad Hoc, 1-3 credits
FoodBev 489 - Internship in Food Studies, Upper Division, 1-3 credits
FoodBev 497 - Study Abroad, 1-6 credits
FoodBev 499 - Ad Hoc, 1-3 credits
FoodBev 699 - Advanced Independent Study, 1-3 credits
French 145 - Views of France: “Learning French Culture Through Cuisine”
French 432 - Seminar in French and Francophone Cultures: “Cuisines et Cultures Françaises”, 3 credits
Hist 600 - Seminar in History: “Food, Culture, and Power”
“Food and the City”, 3 credits
Italian 256 - Introduction to Italian Food Studies: A Cultural History, 3 credits
Italian 456 - Topics in Italian Food Studies: (subtitles), 3 credits
Kin 241 - Why We Eat What We Eat: An Ecological Approach, 3 credits
Kin 292 - Special Topics in Human Movement Sciences: “Nutrition for the Health Professions”, 1-3 credits
Urb St 360 - Perspectives on the Urban Scene: “You Are Where You Eat: Urban Food Geographies”, 3 credits
At least one course in natural or health sciences, nursing, or engineering.
A senior research course, taken either as FoodBev 699 (independent study) or as a senior research or capstone course offered by another program and approved as a Food Studies content course.
Of the 18 required credits, at least 9 credits must be taken at the advanced level (courses numbered 300 and above) and at least 9 credits must be taken in residence at UWM. No more than 9 credits in one curricular code may be counted towards the certificate. Students are limited to 3 credits in independent studies and 3 credits in internships.
The College requires that students attain at least a 2.500 GPA on all credits in the certificate attempted at UWM. In addition, students must attain a 2.500 GPA on all certificate credits attempted, including any transfer work.