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Agricultural Science 017
Animal Science 067
Atmospheric Sciences
Biochemistry 115
Biological Science 119
Bioresource Engineering 129
Biotechnology 126
Chemistry 160
Communication 192
Computer Science 198
Entomology
Environmental and Business Economics 373
Environmental Planning and Design 573
Environmental Policy, Institutions, and Behavior 374
Environmental Sciences 375
Exercise Science and Sport Studies 377
Food Science 400
Geography 450
Geological Sciences 460
Independent Major 554
Journalism and Media Studies 567
Marine Sciences 628
Meteorology 670
Natural Resource Management 704
Nutritional Sciences 709
Plant Science 776
Public Health 832
Teacher Education
Minor Programs of Study
Certificate Programs
Environmental Geomatics Certificate (18 credits)
Environmental Planning Certificate (21 credits)
Fisheries Science Certificate (30 Credits)
Food Systems Education and Administration Certificate (FSEACP) (21–22 credits)
Horticultural Therapy Certificate (29 Credits)
International Agriculture/Environment Certificate (21–23 credits)
Social Strategies for Environmental Protection Certificate (24 credits)
Urban/Community Forestry Certificate (23.5-25.5 credits)
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Mason Gross School of the Arts
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Camden Newark New Brunswick/Piscataway
Catalogs
  New Brunswick Undergraduate Catalog 2003-2005 Cook College Programs of Study Certificate Programs Food Systems Education and Administration Certificate (FSEACP) (21–22 credits)  

Food Systems Education and Administration Certificate (FSEACP) (21–22 credits)

This certificate program is designed to provide practical skills and experiences appropriate for employment in a wide range of careers involving the development, administration, and delivery of educational programs and services provided by both nonprofit and for-profit organizations. Recognizing that interpersonal skills and business savvy are often as important as solid technical and conceptual foundations in a discipline, the program is intended to supplement a variety of discipline-based major programs.

The program explores communication skills; management skills; experience and skill in the development of proposals and reports; the ability to design, implement, and assess educational programs, activities, and related budgets; and the ability to contribute to a program as both an individual and member of a team. An experience-based education component is an integral requisite for the certificate.

For more information, contact Dr. Maurice P. Hartley,  Cook Office Bldg., Room 112, 932-9155 (216), or hartley@aesop.rutgers.edu.

The program requires at least 3 credits selected from each of the following areas:

I. Food Systems/Policy (3)

  11:015:430  World Food Problems: Scientific Solutions? (3)

  11:373:323  Public Policy toward the Food Industry (3)

  11:373:331  Economics of Food Marketing Systems (3)

  11:373:371  Food Health and Safety Policy (3)

II. Communication (3)

  04:192:220  Fundamentals of Speaking and Listening (3)

  04:192:380  Public Speaking (3) (for admitted communication majors only)

  01:335:202  Technical Writing Essentials (3)

  01:335:203  Business Writing Essentials (3)

  01:355:302  Scientific and Technical Writing (3)

  01:355:303  Writing for Business and the Professions (3)

  01:355:402  Advanced Technical Writing Workshop (3)

III. Management (3)

  11:373:241  Agribusiness Management (3)

  11:373:341  Management: Human Systems Development (3)

IV. Interpersonal/Intercultural Relations (3)

  04:192:345  Intercultural Communication (3) (for admitted communication majors only)

  11:300:327  Applications of Psychology in Education (3)

  11:374:101  Introduction to Human Ecology (3)

  01:512:___   an American history course emphasizing minority/gender issues (3)

  01:830:___  a psychology course emphasizing minority/gender issues (3)

  01:910:352  Groups at Risk in Contemporary Society (3)

  01:920:306  Race Relations (3)

V. Computer Applications (3-4)

  01:198:110  Introduction to Computers and Their Application (3)

  11:373:210  Business Decision Computer Tools (4)

VI. Accounting (3)

  33:010:272  Introduction to Financial Accounting (3)

VII. On-the-Job Experience (3)

An internship or cooperative education experience for at least one term, enabling the students to learn about organizational structure, teamwork, the work ethic, and leadership. It also should provide experience in program

planning and budgeting and expose the students to the technical areas in which they desire to work.


 
For additional information, contact RU-info at 732/932-info (4636) or colonel.henry@rutgers.edu.
Comments and corrections to: Campus Information Services.

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