AEM 3385

AEM 3385

Course information provided by the Courses of Study 2019-2020.

AEM 3385 serves as an entry point for new Anabel's team members, introducing them to social entrepreneurship, food justice, collaborative leadership practices, and the operational systems of Anabel's. No prerequisites and no previous experience with Anabel's required.  The course is open to students regardless of major. We are looking for students with diverse interests who are passionate about making healthy, sustainable, and socially responsible food available to everyone. This is an experiential learning course that meets once a week and includes a practicum commitment of 4-5 hours per week working for the store and meeting with other team members. 

When Offered Fall, Spring.

Course Attribute (CU-CEL)

Outcomes
  • Apply basic best practices in the governance, management and assessment of a nonprofit social venture.
  • Demonstrate relevant best practices at the intersections of design, wellness, hospitality, and food delivery, with a focus on community, accessibility and equity.
  • Demonstrate relevant best practices at the intersections of design, wellness, hospitality, and food delivery, with a focus on community, accessibility and equity.
  • In a setting where success requires effective teamwork, interact and work collaboratively with diverse peers, with a higher level of self-awareness and empathy.
  • Demonstrate an understanding of the impact and causes of food insecurity within the context of the larger food system, and incorporate this understanding into the design of a more effective solution with attention to financial sustainability and social/environmental impact.

View Enrollment Information

Enrollment Information
Syllabi: none
  •   Regular Academic Session. 

  • 3 Credits Opt NoAud

  • 16200AEM 3385  LEC 001

  • Students are expected to do 5 hours a week of field study/practicum in Anabel's Grocery store.