XII. Course Descriptions
Food, Agricultural and Resource Economics
Department of Food, Agricultural and Resource Economics
| FARE*1040 Intro to Environmental Economics, Law & Policy W (5-0) [1.00] |
| This course introduces students to a social science and policy perspective on environmental issues. The course emphasizes
interactions among market exchange relationships, policy actions and legal rules and institutions. The role of scientific
evidence in the resolution of environmental disputes is considered. Students participate in exercises representing different
roles in environmental litigation.
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| Restriction(s): |
ECON*1050 Registration in BBRM.EM, BSES, BSES:C.
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| Department(s): |
Department of Food, Agricultural and Resource
Economics
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| FARE*1300 Poverty, Food & Hunger W (3-0) [0.50] |
| This course examines the nature of poverty, food security and hunger at both the local and global levels. In so doing, it
explores the nature of international development more broadly and its relevance to students studying a wide range of disciplines.
It aims to provide students with the basic concepts and analytical tools required to reflect critically on international development
issues in the world today and the how global poverty, food insecurity and hunger might be alleviated.
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| Department(s): |
Department of Food, Agricultural and Resource
Economics
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| FARE*1400 Economics of the Agri-Food System W (4-0) [1.00] |
| This course introduces students to the major aspects of economics, business and resource use in the Canadian agrifood sector.
Students will be exposed to the techniques used by agrifood firms to plan, invest and measure performance. Decision making
under both certainty and uncertainty will be considered. Students will be shown how the market equilibrium model can be used
to conduct welfare analysis and modified to account for imperfect competition and externalities.
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| Restriction(s): |
This is a Priority Access Course. Restrictions may apply during some time periods. Please contact the department for more information. |
| Department(s): |
Department of Food, Agricultural and Resource
Economics
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| FARE*2410 Agri-food Markets and Policy W (3-0) [0.50] |
| Students will be provided with an introduction to agri-food markets, policies and institutions. Focus will be placed on: the
role and function of futures markets; domestic agri-food policies; and agri-food trade policies, instruments and institutions.
Economic analysis of contemporary issues in agri-food markets will be emphasized.
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| Prerequisite(s): |
FARE*1040 or FARE*1400 |
| Department(s): |
Department of Food, Agricultural and Resource
Economics
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| FARE*3000 International Food Sector and Policy Analysis F (3-0) [0.50] |
| This course explores the structure and functioning of the agri-food sector and the determinants and outcomes of food markets
in different parts of the world and in countries at varying levels of economic development. In so doing, the course explores
how individual countries are positioned and linked within the global agri-food system. Using an applied industrial organization
perspective, the course examines the behaviour of actors within the agri-food sector and the influence of policies at the
national, regional and international levels on sector performance, for example in terms of the quality and safety, availability
and price of food.
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| Prerequisite(s): |
9.50 credits including (1 of ECON*1050, FARE*1040, FARE*1400), (1 of ECON*2740, STAT*2040, STAT*2060)
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| Department(s): |
Department of Food, Agricultural and Resource
Economics
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| FARE*3030 The Firm and Markets F (3-1) [0.50] |
| A course in microeconomic theory applied to agricultural economics research. The theory of the firm is used to analyze production
and resource use in agriculture. Resource allocation issues, risk responsive decision-making, and firm strategy on vertical
and horizontal integration are studied. Consumer theory is used to analyze food purchase decision. How theoretical relationships
are quantified and used in the analysis of public policy issues is emphasized.
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| Prerequisite(s): |
ECON*2310, ECON*2770, ECON*3740 |
| Department(s): |
Department of Food, Agricultural and Resource
Economics
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| FARE*3170 Cost-Benefit Analysis W (3-0) [0.50] |
| The primary objective of this course is to introduce students to the basic principles of Cost-Benefit Analysis so that they
can evaluate the worthiness of a public project or policy. Special emphasis is given to the trade-offs associated with agricultural,
environmental and natural resource policies.
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| Prerequisite(s): |
1 of ECON*2100, ECON*2310, ECON*2650, FARE*2700 |
| Restriction(s): |
This is a Priority Access Course. Restrictions may apply during some time periods. Please contact the department for more information. |
| Department(s): |
Department of Food, Agricultural and Resource
Economics
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| FARE*3250 Food and International Development F (3-0) [0.50] |
| This course provides students with an economic perspective on issues in international development related to food, agriculture,
and household behaviors. Different economic theories and approaches are used to understand various economic phenomena in the
development context. Students are encouraged to consider critically an economic approach to the analysis of development issues
related to food and agriculture, alongside the perspectives of other social science disciplines. Throughout the course, food
and agriculture as development issues are considered primarily on a micro level, with a special focus on household behavior
and decision-making.
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| Prerequisite(s): |
(FARE*1040 or ECON*1050), (FARE*1300 or ECON*1100)
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| Department(s): |
Department of Food, Agricultural and Resource
Economics
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| FARE*3310 Operations Management F,W (3-0) [0.50] |
| The decision-making role of the operations manager in transforming inputs into desired outputs is the primary focus of this
course. The major issues and problems of designing, scheduling, operating, and controlling the production system will be examined.
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| Prerequisite(s): |
(ACCT*1220 or ACCT*2220), (1 of ECON*2740, PSYC*1010, STAT*2040, STAT*2060, STAT*2080, STAT*2120)
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| Restriction(s): |
HTM*3120. This is a Priority Access Course. Restrictions may apply during some time periods. Please contact the department for more information.
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| Department(s): |
Department of Food, Agricultural and Resource
Economics
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| FARE*3320 Supply and Value Chain Management F (3-0) [0.50] |
| This course focuses on the coordination of decision-making along food industry supply chains and networks to achieve strategic
and operational goals. This course uses a case-based approach to instruct students in the principles of supply chain management
and key concepts for the analysis of supply chain management issues.
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| Prerequisite(s): |
FARE*3310 |
| Restriction(s): |
This is a Priority Access Course. Restrictions may apply during some time periods. Please contact the department for more information. |
| Department(s): |
Department of Food, Agricultural and Resource
Economics
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| FARE*4000 Agricultural and Food Policy W (3-0) [0.50] |
| A critical analysis of agricultural income, marketing, adjustment and trade problems and policies in the developed countries,
with particular emphasis on Canadian agricultural policies.
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| Prerequisite(s): |
15.00 credits including ECON*2310 |
| Department(s): |
Department of Food, Agricultural and Resource
Economics
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| FARE*4210 World Agriculture, Food Security and Economic Development F (3-0) [0.50] |
| This course examines the role of agriculture in determining food security within developing countries and in promoting overall
processes of economic development. The course uses economic concepts to understand the inter-relationships between agriculture
system and access to food, including the supply of food and the livelihoods of those engaged in the agri-food system. Analyses
of economic policies and programs in developing countries and their effect on poverty, food security and economic development
are conducted.
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| Prerequisite(s): |
10.00 credits including (FARE*1040 or ECON*1050), ECON*1100 |
| Department(s): |
Department of Food, Agricultural and Resource
Economics
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| FARE*4220 Advanced Agribusiness Management W (3-0) [0.50] |
| This course is oriented toward practical application of theory and analytical principles to the identification, analysis and
solution of an agribusiness organization/management problems. Students work on a major agribusiness project as management
consultants with an owner/operator. The course builds upon students' prior training in accounting, finance, mathematical analysis,
computer applications, economics, agriculture and management.
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| Prerequisite(s): |
1 of FARE*2410, BUS*3320, ECON*2770, MGMT*3320 |
| Department(s): |
Department of Food, Agricultural and Resource
Economics
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| FARE*4240 Futures and Options Markets W (3-0) [0.50] |
| This course is an introduction to the study of the theory and application of futures, options and other derivative instruments
for marketing, hedging, investment and speculative purposes. Emphasis is placed on applications of agricultural and financial
instruments to real business situations.
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| Prerequisite(s): |
10.00 credits including [1 of (ECON*2560 or FIN*2000), ECON*3560, FARE*2410, MGMT*3320]
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| Restriction(s): |
This is a Priority Access Course. Restrictions may apply during some time periods. Please contact the department for more information. |
| Department(s): |
Department of Food, Agricultural and Resource
Economics
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| FARE*4290 Land Economics F (3-0) [0.50] |
| The economics of property rights is applied to issues in the allocation of land among agricultural, urban and other uses:
contemporary trends, problems and policies in land planning, including expropriation and regulatory takings, soil erosion
policy, farmland protection policy, endangered species policy and landfills and recycling.
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| Prerequisite(s): |
(FARE*2700, or ECON*2310) 0.50 credits at the 3000 or 4000 level in FARE or ECON
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| Department(s): |
Department of Food, Agricultural and Resource
Economics
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| FARE*4310 Resource Economics W (3-0) [0.50] |
| This course explores the role of property rights and related institutions in natural resource stewardship. Potential applications
of this perspective to natural resource policy, both in Canada and internationally, are considered. Classes use a discussion
based approach. The learning objective for the course is the development of critical thinking skills. The readings emphasize
original soures. Students are expected to conduct original research on some aspect of the role of property rights and related
institutions in the resolution of a current natural resource stewardship problem.
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| Prerequisite(s): |
(1 of FARE*2700, ECON*2310, ECON*2100), 0.50 credits at the 3000 or 4000 level in FARE or ECON
|
| Department(s): |
Department of Food, Agricultural and Resource
Economics
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| FARE*4330 Advanced Operations Management W (4-0) [0.50] |
| This course focuses on the decision-making role of the operations manager. It provides students with the opportunity to explore
and apply their knowledge in a case-based and project-based course addressing operations issues and topics in the food industry.
The course focuses on the fundamental concepts, issues, and techniques for efficient and effective operations. Topics include
location strategy, process strategy, forecasting, inventory management, scheduling, project management, queuing management,
supply chain management, lean operations and maintenance.
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| Prerequisite(s): |
FARE*3320 |
| Department(s): |
Department of Food, Agricultural and Resource
Economics
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| FARE*4370 Food & Agri Marketing Management F (3-0) [0.50] |
| The course focuses on the decision making role of the marketing manager who is responsible for formulating the strategic marketing
plan for food and agricultural businesses. The theory of selecting market target(s) for the firm's product and/or services
and the development of the marketing mix (product, price, promotion, distribution) with the aid of market research is covered.
Note: Students with credit for this course may not proceed to MCS*1000.
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| Prerequisite(s): |
10.00 credits including (ACCT*2230 or MCS*2600)
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| Equate(s): |
MCS*4370 |
| Restriction(s): |
This is a Priority Access Course. Restrictions may apply during some time periods. Please contact the department for more information. |
| Department(s): |
Department of Food, Agricultural and Resource
Economics
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| FARE*4380 Retailing, Merchandising and Sales W (3-0) [0.50] |
| This course explores the merchandising and sales function, strategies and practices used by the retail food sector. The course
includes development and application of concepts tied to effective sales management, as well as strategies and approaches
to undertaking retail merchandising. Where relevant, focus is placed on business-to-business or business-to-consumer approaches.
Students will learn to plan, execute, and evaluate sales and retail merchandising programs in a variety of alternative distribution
channels.
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| Prerequisite(s): |
FARE*3320, FARE*4370 |
| Restriction(s): |
MCS*4060 |
| Department(s): |
Department of Food, Agricultural and Resource
Economics
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| FARE*4500 Decision Science F (3-0) [0.50] |
| Quantitative techniques such as classical optimization, mathematical programming, simulation and input-out put models are
applied to firm, interregional, industry, and international problem situations in agricultural economics, including those
dealing with resources and the environment. Time and risk and uncertainty dimensions are addressed.
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| Prerequisite(s): |
ECON*2770 |
| Department(s): |
Department of Food, Agricultural and Resource
Economics
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| FARE*4550 Independent Studies I S,F,W (3-0) [0.50] |
| A project based independent study course for majors in Agricultural Economics (of the Bachelor of Arts or Bachelor of Science
in Agriculture degree programs), Agribusiness (of the Bachelor of Commerce degree program), and Environmental Economics and
Policy (of the Bachelor of Science in Environmental Sciences degree program).
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| Prerequisite(s): |
10.00 credits including (FARE*2410 or FARE*2700)
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| Restriction(s): |
Instructor consent required. Permission of the instructor and Chair of the Department of Food, Agricultural and Resource Economics is required. |
| Department(s): |
Department of Food, Agricultural and Resource
Economics
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| FARE*4560 Independent Studies II S,F,W (3-0) [0.50] |
| An opportunity to conduct a second independent study project for majors in Agricultural Economics (of the Bachelor of Arts
or Bachelor of Science in Agriculture degree programs), Agribusiness (of the Bachelor of Commerce degree program), and Environmental
Economics and Policy (of the Bachelor of Science in Environmental Sciences degree program).
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| Prerequisite(s): |
10.00 credits including (FARE*2410 or FARE*2700)
|
| Restriction(s): |
Instructor consent required. Permission of the instructor and Chair of the Department of Food, Agricultural and Resource Economics is required. |
| Department(s): |
Department of Food, Agricultural and Resource
Economics
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