84 courses with the subject FST, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
FST 150Food, Farm & Field3
This course explores food, farm, and environment through readings, films, lectures, demonstrations, field trips, and on-farm and kitchen experiences in research and production problems. Activities include presentations on specific topics, group discussions, hands-on lab and field activities, individual and group presentations, field trips, and reflection through writing, video, and photography. Additional Fee(s): Course fee.
Course is focused on the global history and nature of food traditions, cuisines, and cultures, from the Columbian Exchange to globalization, with a depth analysis of one region, country, or time frame. Emphasis on the division of labor, colonialism, conquest, power, and continuity and change in social and economic systems.
This course provides an overview of Asian and South Asian agriculture and culinary cultures as both settled and diasporic. Course uses sociopolitical understanding of food culture and production, representation and community, with a focus on historical transformations of food culture in response to migration and globalization in North America.
This course explores international cuisine and culture using an interdisciplinary lens, combing field experience from farm to kitchen to expand knowledge of global culture and cuisine. Readings range in topics from history, sociology, cookbooks to anthropology, journalism and popular culture. Assignments address cuisine, culture and communication, culinary history and identity. Additional Fee(s): Course fee.
This course focuses on North American community-based nutrition research, programs and policies. Students become familiar with community-based research, programs, and policies where nutrition plays a role. Using public health nutrition and CHATHAM UNIVERSITY CATALOG: 2026-2027 310
Through experiential learning and field work, this course explores the intersections between food and community. Global and regional food systems are “felt” at the level of community and communities often create the organization of agriculture and food. Students will practice applied work with community, government, nonprofit, activist, and business groups. Additional Fee(s): Course fee.
This is a one credit professional development process that prepares students for their internship and provides insights into future careers. Emphasis is on project planning, individual skills assessment, professionalization and communication.
If food is a basic human right, how do societies create universal access to food? This course explores the ethical basis for making citizens food secure despite global inequality. Major topics include private vs. public solutions and the relationship between food access, gender, cultural appropriateness, nutrition, sustainability, and justice.
Through working on Chatham’s Eden Hall Farm as well as neighboring farms, students will integrate best practices for sustainable agriculture with theory encountered in class. Topics will include basic principles of soil fertility, biodiversity, agriculture history, effects of both conventional and organic agriculture, and the politics surrounding the issues. Additional Fee(s): Course fee.
Through working with Chatham’s Eden Hall Farm as well as visiting neighboring farms, students will integrate best practices for sustainable agriculture with theory encountered in classes. Topics will include basic principles of soil fertility, biodiversity, greenhouse production, agriculture history, effects of both conventional and organic agriculture, and the politics surrounding the issues. Additional Fee(s): Course fee.
This course introduces cooperatives and other collaborative and alternative business models in market-oriented societies. Exploration of collaborative structures focuses on food and agriculture but is relevant to all sustainability focused businesses. Case studies and local examples provide the context to explore fundamentals of operations governance, financing, and policy.
Students will explore vital issues in food, agricultural, and environmental sciences and will develop and practice methods to critically evaluate, effectively CHATHAM UNIVERSITY CATALOG: 2026-2027 311
Course explores specific modes of agricultural production with a focus on applied and experiential learning. Students focus on farming competencies and develop problem solving skills for practical applications in agricultural and food enterprises. Focus is on basic crop production, animal care, pasture management, and woody plants.
Course focuses on repeated practice and skill development with specific modes of agricultural production, as complement to FST345. Students focus on farming competencies and develop problem solving skills for practical applications in agricultural and food enterprises. Focus is on basic crop production, animal care, pasture management, and woody plants. Additional Fee(s): Course fee.
This course includes hands on and practical experiences at local coffee roasters with different business models. Participants train in the Eden Hall student cooperative cafe at Eden Hall including cupping, barista, and tasting skills. The correlated readings and assignments address challenging issues surrounding coffee, including labor, global procurement, and labeling.
This course focuses on applied kitchen-based research that confronts real-world food systems problems in the areas of recipe and product development, purchasing and cost controls, and menu management. Culinary techniques and philosophies such as preserving the harvest, fermentation, and reduced-waste cooking will be practiced.
Throughout this lab course students receive course work and hands-on experience that is culinary, and hospitality focused using experiential based learning as we investigate how to navigate a more equitable and sustainable food system. The themes of food preservation, dairy skills, and grains will be a focus.
This multi-disciplinary course examines agro-ecological, socio-economic, and political issues in tropical agriculture in the global South, focusing on how production and consumption impact food, agriculture, and community sustainability. CHATHAM UNIVERSITY CATALOG: 2026-2027 312
This course offers professional knowledge about safe practices in agriculture and food production, such as safe food handling, worker safety, best practices for agricultural markets, and overviews of regulatory organizations. Students will follow practicum materials to gain both food safety certification and good agricultural practices standing. Additional fee(s): Course fee.
Tree care skills are integral to sustainable land and food system management. This course provides an introduction to arboriculture, tree climbing and pruning. It will teach proper tree pruning, basics of climbing, and basic equipment safety, applicable to tree work in urban or agricultural settings.
This course explores specific modes of agricultural production with a focus on applied and experiential learning. Students focus on farming competencies and develop problem solving skills for practical applications in agricultural and food enterprises. Focus is on greenhouse production, specialty products, livestock care, and early spring planting.
Course focuses on repeated practice and skill development with specific modes of agricultural production. Students focus on farming competencies and develop problem solving skills for practical applications in agricultural and food enterprises. Focus is on greenhouse production, specialty products, livestock care, and early spring planting. Additional fee(s): Course fee.
Throughout this lab course students receive course work and hands-on experience that is culinary, and hospitality focused using experiential based learning as we investigate how to navigate a more equitable and sustainable food system. Both hyper-local foods and global commodities (such as chocolate, coffee and tea) will be explored.
The capstone in food studies is an independent project on a food studies topic that culminates in a summary paper and public presentation. The focus is directed and CHATHAM UNIVERSITY CATALOG: 2026-2027 313
The Urban Agriculture course focuses on the practices and models of urban agriculture in a variety of different global contexts with an emphasis on Pittsburgh, PA. The course uses a lens of political ecology to understand the historical, cultural, ecological, and political factors that influence the practice of urban agriculture.
Food is elemental to survival, culture, home, and subjectivity - to rituals of love, loss, and celebration. Focusing on representations of food and eating in spiritual narratives, epic texts, myth, novels, and film, this class examines the cultural work food performs along with the varying meanings assigned to food and eating.
Examines philosophical, sociological, economic, and cultural issues related to the production and consumption of food. From Agrarianism to the Green Revolution, explores the transformations of industrialization, technology, and migration. Provides foundation in food systems and commodity chains as concepts and methodological tools for uncovering the relationship between communities, agriculture, markets, and consumers.
If food is a basic human right, how do societies create universal access to food? What is the moral ethical basis for making citizens food secure in an age of global inequality? To what extent does providing food access need to consider culturally appropriateness, nutrition, and sustainability, and justice?
Provides an overview of food and diet in transnational history, emphasizing cultural impact of modernity of food gathering, farming, plant biology, the body and consumption, health, taste, and cuisine. Topics include the development of agriculture, the causes of famine, the disruptions of colonialism, global exchange, industrialization, migration, and commercial economic dominance of the food system.
Course provides an overview of nutrition as an evidence-based research field, focusing on groups and communities where research is conducted and then applied. Topics include science and politics of food categories; supplements and functional CHATHAM UNIVERSITY CATALOG: 2026-2027 314
This course provides a detailed study of wines, grape varieties, ciders and mead. Offers an exploration of global wine regions and regional traditions for ciders and meads. Experiential components utilize local fruits and honey to produce experimental batches of wines and meads. Includes lab at Eden Hall and fieldwork component. Additional fee(s): Course fee.
Students will develop technique and skills for writing about food and culture by studying ethics; journalism; advertising, multimodal and new technology venues; recipe writing; food criticism; writing about food in a variety of genres from history to fiction, magazines, and websites. Course emphasizes both print and online media.
This workshop-based course focuses on strengthening and refining writing skills for the long form essay. Students dig into the style and craft of creative nonfiction food essays via reading, generative writing exercises, revision, and refinement, incorporating research and interview content. Includes workshopping practice and the goal of a publishable essay.
This course comprises the experiential lab component of the Growing Sustainably course. Students will engage in sustained research on sustainable agricultural projects, from biodynamic methods to soil or pest management comparatives. Course may be taken up to four times for credit. Additional Fee(s): Course fee.
This course provides students with a solid foundation of the principles and applications of GIS, an introduction to the desktop software ArcGIS, and demonstrates its use in the public sectors related to food, agriculture, and resource use. Students will have the flexibility to focus on their particular area of interest through project work. Additional Fee(s): Course fee. CHATHAM UNIVERSITY CATALOG: 2026-2027 315
This course covers the history of cooking as a profession and a skill set. Emphasis on gastronomy and culinary arts as both integrative creative enterprises and structured labor in specific contexts. The history of public cooking and dining, restaurants, communication of culture and cuisine, and procedures will be covered. Additional Fee(s): Materials fee.
Fermentation is an incredible process by which microbes transform foods into more digestible, nutritious, and flavorful versions of themselves. Participants will learn the basic techniques for lacto-fermentation, as well as the process of using starter cultures and wild fermentation via lecture, research, tasting, demonstration, field work and experiential learning. Additional Fee(s): Materials fee. FST532FE Sustainable Meat Production (3) As part of agricultural and culinary knowledge, understanding meat production is a critical skill for work across the food system. In this comprehensive overview we will examine meat’s many historical, cultural, economic, ecological, and ethical dimensions, and engage with animal agriculture and meat processing both in and outside the classroom. Additional Fee(s): Course fee.
This course explores theoretical frameworks and instructional approaches relevant to describing and supporting the ways people learn through experiences with food. This course covers the fundamentals of sociocultural and experiential learning theories and associated instructional philosophies to help students develop their identities as food educators. Additional Fee(s): Course fee.
This course examines a range of agro-ecological, philosophical, socio-economic, and political issues related to international agriculture and food systems. It provides an introduction to tropical and/or temperate agriculture systems, exploring how choices of production and consumption impact the nature of food, agriculture, sustainability, and communities across locations and scales. Additional Fee(s): Travel fee.
From the Columbian Exchange to eco-tourism food travels the world, the traveler journeys through food, and the citizen consumes place and goods in a journey towards selfhood. This course examines food and geographic movement with an applied emphasis on culinary tourism and writing about food in global and local contexts.
This course explores grains as a mainstay of human consumption, including history, agriculture practices, varieties, and baking. Class utilizes the Eden Hall bread oven for practice baking with fire and regionally sourced grains. Focal topics include regional grains movements, wood-fired baking history, grain and crop varieties, and technical baking skills. Additional Fee(s): Course fee.
This multi-disciplinary graduate course examines a range of agro-ecological, philosophical, socio-economic, health, and political issues related to dairy production in the US. Key course themes include: dairy history; sustainable and conventional production; raw milk and consumption debates; livestock care; milking; cheese- making; dairy policy; international issues; and popular representation of dairy. Additional Fee(s): Course fee. CHATHAM UNIVERSITY CATALOG: 2026-2027 317
This course will explore the new product development process from ideation to market. Students will study the methodologies and practices of product development in a traditional Consumer Packaged Good firm and apply modified methods to manage the new product development process for a start-up local distiller. Over the course of an academic year, students will develop and bring to market a liqueur to be sold by Pittsburgh Distilling Co. Additional Fee(s): Course fee.
In this course, we will focus on theoretical and applied frameworks for thinking about the labor of growing food, transporting it, transforming it into comestibles, and finally, serving and cleaning related to food consumption. The course considers how global labor shapes the availability and appropriateness of food for different populations and therefore includes a substantial analysis of gender, race, and social class. Readings and discussion will touch on migrant labor, domestic cooking, waiting and serving, agriculture, cooks and chefs, and food professionals.
This course allows students to continue process of new product development from ideation to market with an emphasis on consumer testing, packaging, and marketing.
This one credit course is an independent study practicum to support thesis and project proposal design for either the MA thesis in food studies or a project outside the scope of regular classroom activities. Focus is on crafting a proposal that meets standards for grants, academic research, and community projects.
This course will explore chocolate as a global product including history and culture, agriculture (growing trees, processing beans), direct/fair trade, labor and justice, health, chocolate production, sales, marketing, and sustainability. Experiential components include chocolate making, tempering; culinary practices, and site visits to chocolate manufacturers, culminating in the design and marketing of a sustainable chocolate product. Additional Fee(s): Course fee. FST625FE U.S. Agricultural Policy (3) This graduate multi-disciplinary course examines a range of philosophical, socio- economic, health and political issues related to agricultural policy in the US. It provides a foundation and introduction to U.S. farm policy as a means of exploring how political dynamics and choices impact the nature of food, agriculture, and communities at local, national and global scales. Additional Fee(s): Course fee
Internship placement will focus on local nonprofits, advocacy group, community projects, food companies, farms, co-ops, food producers, and policy agencies. Directed experience can include developing products, community knowledge, food system data, or promotional materials (course requires instructor signature).
Internship placement will focus on local nonprofits, advocacy group, community projects, food companies, farms, co-ops, food producers, and policy agencies. Directed experience can include developing products, community knowledge, food system data, or promotional materials (course requires instructor signature).
Students engage in semester long field work and internships. Class meetings address ethical, logistical, and intellectual issues of community-based work in Food Studies. Site-based project development and implementation occurs in supervised and collaborative settings. Individual meetings with professor provide career development and advance research proposal skills.
Thesis Practicum is intended to assist Masters students in the preparation of thesis and to facilitate the transition from research and project development to writing. This course will review research methods and design, literature review, time management demands, project management, and presentation skills.
