Selected project
St. Lawrence College: Food Systems Course Development
Research, instructional writing, and assessment design for two college courses.
The project
I developed two courses covering 98 hours of instruction for St. Lawrence College in 2023, then revised and updated the materials in 2026.
I researched the subjects and developed learning outcomes, module and unit structures, explanations, activities, assignments, and assessments.
Portfolio thumbnail: spinach research in a vertical farming system, from Figure 2 in FSS024. Photo by Fred Miller, University of Arkansas System Division of Agriculture. Photo source · CC BY-SA 2.0. Displayed with a thumbnail crop.
FSS024: Food Safety – Urban Environments
42 instructional hours
Food safety, food security, and sustainability in urban settings, following food through production, processing, distribution, and retail. The course connects these subjects with public policy, climate-related disruption, and practical operating decisions.
From a question to an evidence-based report
This example connects the opening explanations and practice with the Urban Food Safety/Security Report.
Learning objective
Assess urban food-safety and food-security problems and develop responses supported by evidence.
Explanation
The opening unit distinguishes food safety, food security, and quality. A neighbourhood can have stocked shops while some households cannot afford enough suitable food. That distinction changes the question a student needs to investigate.
Activity
Students trace a familiar food to a consumer, identify a safety hazard and an access barrier, and consider the responsibilities and evidence needed to address each.
Assessment
Students develop a focused urban food question and write a report. The criteria assess source selection, analysis, conclusions, writing, and the connection between citations and claims.
FSS021: Food Distribution and Trade
56 instructional hours
How food moves through Ontario's distribution networks and Canadian and international trade. The course covers logistics, purchasing, regulation, communication, traceability, recalls, technology, sustainability, and ethical distribution.
From a purchasing need to documented decisions
The Material Requisition Exercise puts the communication and procurement sequence into a fictional food-business scenario.
Learning objective
Prepare and communicate a material request through approval, supplier ordering, and tracking.
Explanation
The course distinguishes an internal requisition from a supplier-facing order. It explains how specifications, quantities, delivery dates, approval, and receiving records connect.
Activity
Students prepare requisitions for organic apples and glass jars, research suppliers, draft approval and order messages, and plan how to track delivery. They identify assumptions and information still needing confirmation.
Assessment
The criteria examine material specifications, complete requisitions, the approval request, supplier evidence, draft orders, tracking, documentation, and risk planning.