8 modules 6-8 hours p/w
Next start date
Inspired by the role that young people have in achieving the UN Sustainable Development Goals (SDGs), especially SDG 3 (Good Health and Wellbeing) and SDG 2 (Zero Hunger), this online course explores the relationship between health, food and sustainability and how we
can collaboratively address its challenges and make the most of its opportunities.
This eight week extra-curricular course consists of eight modules, with six to to eight hours
of learning per week. An additional week is allocated for onboarding.
The course takes a project-based learning approach, with a driving question that directs
students focus, and forms the basis for their project. Students will learn about real-world
global challenges in a local context, and have the opportunity to develop a meaningful
initiative that can have a positive impact.
Develop your analytical skills as you identify and research a real world health and wellness problem that interests you.
Develop your critical and design thinking skills as you conceptualise a solution for your identified problem in a local community.
Develop your collaboration and communication skills as you network with tutors, mentors and peers from around the world.
The design of this online short course is guided by Stanford Center for Health Education (SCHE) faculty, as well as industry experts, who will share their experience and in-depth knowledge with you throughout the course.
– Director of Nutrition Studies at the Stanford Prevention Research Center
– Director of the NIH/NHLBI Postdoctoral Training Program at SPRC
– Director of the Clinical Translational Core of the Stanford Diabetes Research Center
Whilst this course is led by SCHE and results in a certificate of completion from SCHE, it is not a credit bearing course and does not guarantee entry into Stanford University.
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