Post-Baccalaureate Certificate Programs

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Post-Baccalaureate Certificate Programs

The Faculty offers the following 30-credit post-baccalaureate certificate programs.

Certificate in Ecological Agriculture (30 credits)

This 30-credit certificate program is very similar to the minor program and is designed to focus on the principles underlying the practice of ecological agriculture. The Certificate may be of special interest to professional agrologists who wish further training, as well as formal recognition that they have completed a coherent program of courses beyond their B.Sc. studies.

Students holding a B.Sc. in agriculture or a related area are eligible to register for this program provided that they are otherwise acceptable for admission to the University. Students who have completed the Minor or Specialization in Ecological Agriculture are not permitted to register for this program.

Academic Adviser: Dr. Caroline Begg

Macdonald-Stewart Building, Room 2-071

Telephone: 514-398-8749

General Regulations

To obtain a Certificate in Ecological Agriculture, students must complete a minimum total of 30 credits from the courses as given below.

Notes:

1. Most courses listed at the 300 level and higher have prerequisites. Although instructors may waive prerequisite(s) in some cases, students are urged to prepare their program of study to ensure that they have met all conditions.

2. Students using AGRI 310 towards the requirements of the Specialization/Minor/Certificate are limited to an experience on farms or other enterprises that are either organic, biodynamic, or practising permaculture. The placement must be approved by the academic adviser for the Specialization/Minor/Certificate.

Required Courses (9 credits)

AGRI 210 (3) Agro-Ecological History
AGRI 340 (3) Principles of Ecological Agriculture
ENVB 305 (3) Population & Community Ecology

Complementary Courses (21 credits)

21 credits chosen from the following, in consultation with the Academic Adviser for Ecological Agriculture.

3 - 6 credits (at least 3 credits) from the following:

SOIL 335 (3) Soil Ecology and Management
SOIL 445 (3) Agroenvironmental Fertilizer Use

15-18 credits to be chosen from:

AGEC 333 (3) Resource Economics
AGRI 215 (3) Agro-Ecosystems Field Course
AGRI 310 (3) Internship in Agriculture/Environment
AGRI 435 (3) Soil and Water Quality Management
ENTO 352 (3) Control of Insect Pests
ENVB 410 (3) Ecosystem Ecology
MICR 331 (3) Microbial Ecology
NUTR 512 (3) Herbs, Foods and Phytochemicals
PLNT 302 (3) Forage Crops and Pastures
PLNT 312 (3) Urban Horticulture
PLNT 434 (3) Weed Biology and Control
PLNT 460 (3) Plant Ecology
WILD 311 (3) Ethology
Faculty of Agricultural & Environmental Sciences—2010-2011 (last updated May. 3, 2010) (disclaimer)

Certificate in Entrepreneurship

Certificate in Entrepreneurship

The Certificate in Entrepreneurship is no longer being offered. For Information on this program, refer to the 2006-2007 Undergraduate Programs Calendar.

Faculty of Agricultural & Environmental Sciences—2010-2011 (last updated May. 3, 2010) (disclaimer)

Certificate in Food Science (30 credits)

This 30-credit program will appeal to mature students who have a first degree in a science-related discipline. Students must complete the Introduction to Food Science, Food Microbiology and Quality Assurance courses, at least three food chemistry/analysis courses, two processing/engineering courses, and at least one course in communication skills, ethics or business skills. Entry to this program is permitted only in September.

Academic Adviser: Professor Hosahalli S. Ramaswamy

Macdonald-Stewart Building, Room 1-038

Telephone: 514-398-7919

Required Course (3 credits)

FDSC 200 (3) Introduction to Food Science

Complementary Courses (27 credits)

27 credits are selected as follows:

9 credits from the following:

FDSC 251 (3) Food Chemistry 1
FDSC 300 (3) Principles of Food Analysis 1
FDSC 305 (3) Food Chemistry 2
FDSC 315 (3) Separation Techniques in Food Analysis 1
FDSC 319 (3) Food Commodities
FDSC 334 (3) Analysis of Food Toxins and Toxicants
FDSC 410 (3) Flavour Chemistry
FDSC 495D1 (1.5) Food Science Seminar
FDSC 495D2 (1.5) Food Science Seminar

6 credits from the following:

BREE 324 (3) Elements of Food Engineering
FDSC 310 (3) Post Harvest Fruit and Vegetable Technology
FDSC 330 (3) Food Processing
FDSC 400 (3) Food Packaging
FDSC 405 (3) Product Development
FDSC 425 (3) Principles of Quality Assurance

3 credits from the following:

FDSC 442 (3) Food Microbiology
LSCI 230 (3) Introductory Microbiology
NUTR 207 (3) Nutrition and Health

9 credits from the following:

AGRI 510 (3) Professional Practice
FDSC 515 (3) Enzyme Thermodynamics/Kinetics
FDSC 519 (3) Advanced Food Processing
FDSC 520 (3) Biophysical Chemistry of Food
FDSC 530 (3) Advanced Analytical Chemistry
FDSC 535 (3) Food Biotechnology
FDSC 536 (3) Food Traceability
FDSC 537 (3) Nutraceutical Chemistry
Faculty of Agricultural & Environmental Sciences—2010-2011 (last updated May. 3, 2010) (disclaimer)
Faculty of Agricultural & Environmental Sciences—2010-2011 (last updated May. 3, 2010) (disclaimer)