Durham College
AC-3: Undergraduate Program

Guided by a field-to-fork philosophy, this program prepares students to be leaders in the rapidly evolving food sector. Working in a one-of-a-kind environment, students learn to create the wholesome, locally produced, farm-fresh food in demand by today’s consumers, and how they can contribute solutions to communities looking to feed cities in creative and sustainable ways. In addition, students will experience how agri-tourism brings urban residents to farming and will have an enhanced awareness of local food production.

Field to Fork vision

Field-to-fork is a concept based on the harvesting, storage, processing, packaging, sale and consumption of food – in particular the production of local food for local consumers.

There is growing disconnect between humans and the environment, but well-trained environmental technologists are looking for solutions as pressures from population, industry and society continue to stress our ecosystem. Equipped with knowledge of how dangerous the use of chemicals and the overuse of resources can be, technologists provide innovative ways to reduce human impact on the environment and work toward a more sustainable way of living.

Water is a life source that millions of species depend on for survival. As a water quality technician, you will work towards keeping water safe for consumption and for its return to the environment through proven treatment methods. Distribution and collection methods will also be examined. As part of this program, you will complete the Ontario Ministry of the Environment, Conservation and Parks entry-level Drinking Water course and may also challenge the four Ministry operator-in-training exams (water treatment, wastewater treatment, water distribution and wastewater collection) for an additional fee. This program also offers you the opportunity to add to your skills and knowledge with real-life work experience gained through either a field placement or a co-operative education (co-op) experience.

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A certificate in Sustainable Local Food is designed to meet the rising interest in, and need for, training for local food system development that is sustainable, socially just, economically dynamic and ecologically specific to the countryside, cities and regions of Canada. This certificate explores the practices, principles and philosophies involved in local food system development. The curriculum is developed in collaboration with food and farm related organizations that have expertise to share, training needs to be addressed, and positions to be filled.

The Environmental Management program focuses on sustainable implementation and management of air, water, land and waste at both the global and local levels. The learner will consider various systems, strategies and techniques to be applied within diverse situations where the goal is ultimately to ensure sustainable and market-driven solutions to environmental issues. This program will augment the skills and knowledge of a working professional who has experience and education in a complementary field such as public relations, civic planning, engineering or project management. This program consists of four core courses, and three electives (from a choice of four).

The majority of youth will develop naturally into law-abiding citizens. For some however, behavioural concerns may arise, which continue into adulthood. Some risk factors impact pro-social development and may result in the youth committing or repeating the commission of criminal offences. An understanding of the issues as well as prevention and intervention strategies can assist in reshaping this behaviour. Determined, passionate and patient, youth justice and interventions graduates combine their education and experience to make a positive impact on the lives of today’s youth.

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