This article outlines the process of designing and teaching a collaborative course on sustainable food and agriculture on multiple campuses at once, including two early college institutions. The authors offer insights on the specific elements of the course they designed as well as methods for designing the course, what worked in practice, and what they would change. This article will be useful for faculty who would like to work with other early college colleagues to plan a collaborative course in general or a specific course on sustainable food and farms.
Brown, Cynthia and Tebben, Maryann
"Teaching Food Studies in Early College: Experiments in Collaboration,"
Early College Folio: Vol. 2:
2, Article 9.
Available at: https://digitalcommons.bard.edu/earlycollegefolio/vol2/iss2/9
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