Course Description
The Bachelor of Food Studies (Community Engagement) is a four-year program designed to extend and expand your food system knowledge through a year of working or volunteering in the industry or community sectors. This fourth year allows you to apply your knowledge in a practical context, develop your professional networks and gain real world experience while contributing meaningfully to the sector.
While participating in the Community Engagement program, you will conduct an in-depth research project focused on a food system issue specific to your placement and your passion, all under the supervision of our team of food scholars and practitioners. For example, this might include observing and developing strategies to tackle the challenges of waste management while working in a restaurant, or assisting a food education organisation to develop programs for improving food system literacy in young people.
By the end of the course, you will have made a practical contribution to the food community and enhanced your career and postgraduate study prospects.
The Experience
- Discover new food worlds with excursions to farms, artisan food enterprises and community food projects
- Study under a team of food scholars and practitioners engaged and practically involved with the issues explored within the degree
- Develop your networks and gain real-world experience through applied research and hands-on learning
COURSE DETAILS
Course Code
Bachelor of Food Studies (Community Engagement) - CRS1400279Study Area
FoodsCourse Level
BachelorAlert
Course Structure
Year 1
Year 2
Year 3 - Work Placement
Year 4
Electives
All students must undertake RES501 Foundation Academic Communication Skills in their first semester (unless otherwise agreed).
Electives can be chosen from the suite of Higher Education Subjects. Please note that not all subjects are available in all courses and study periods.
Entry requirements
Admissions Transparency
Eligibility for entry can be demonstrated by ATAR score, previous study, work experience and other factors.