Toronto Metropolitan University
AC-5: Immersive Experience

Environmental and Urban Sustainability (BA) - Integral to the program are field trips and research projects in the field, seminars by working professionals, teamwork situations, and a capstone group project in which you will prepare a report for an external client. All these components are designed to help students hone their skills required in the workplace and to familiarize you with experiences you will face after graduation. The opportunity to enrol in an Internship work term is available for the summer after your second and third year of studies. Urban and Regional Planning (BURPI): Field placements are available through the PLE 785 professional elective. This opportunity provides students with challenging and rewarding opportunities to put theory into practice through professional field placement electives. In third or fourth year, students have the opportunity to gain experience with planning agencies and community organizations through one professional field placement elective (PLE 785). They spend one to two days per week applying your knowledge to practice while being exposed to a range of practical, organizational, political and professional issues. Culinary Sciences for Health Benefits: From Field to Plate (Beauvais Campus) at UniLaSalle. The program is an intensive interdisciplinary program that integrates culinary arts, sustainability, health science and professional practice and learn all about sustainable food production.The course also includes an internship option. This course has been pre-approved for two Pre-Gen credits. Participants are given the opportunity for hands-on learning and international experience in your field and can earn university credits, all while immersing themselves in French culture. The program provides up to 8 ECTS credits earned for the academic program (4 US credits), 8 ECTS credits for the optional internship (4 US credits). The internship option also involves a 4-week internship on a farm or vineyard, in the kitchen of a gourmet restaurant (restaurant kitchen experience required), in a culinary research laboratory, cheese dairy or traditional bakery.