Coursework
Fundamentals of Business
The introductory course that provided an understanding of how domestic and global businesses are conducted in our world. Learned how businesses are complex structures, and that business management calls upon many different bodies of knowledge and skill sets. Learned introductions to all aspects of business such as organizational behavior, human resources, accounting, finance and marketing.
Baird Sustainability Practicum
Worked with and learned from peers to enhance leadership abilities, knowledge and civic dispositions for creating a sustainable and equitable society. Featured a semester-long collaborative project where students worked with Cumberland County, PA to create a Climate Action and Resilience plan, analyzing a selected societal challenge and viable solutions that are socially, economically and environmentally sustainable. Through coursework, students advanced their understanding of the intersections of issues such as social justice, racism, environmental quality, ecological resilience, climate change, resource use, economic development and human wellbeing in a context of global change and global interdependence.
Dickinson College
2018-2022
International Business and Management Major
French Minor
Economics Minor
Food Studies Certificate
Business and Climate Change
Explored the wide array of risks and opportunities that climate change presents for business and industry; the many ways that businesses are already responding to climate change; and how businesses can lead the effort to mitigate and contribute to reversing climate change. Focusing on the latter: the positive steps that companies are taking to not only reduce their carbon footprint but to also drawdown or reverse climate change
Food, France and Cultural Identity
Investigated France’s culinary traditions and agricultural systems to understand the complex relationships among gastronomic practices, food and farming industries, and French identity. Considers various questions relating to sustainability, agro-food systems, the history of "French Cuisine", regional and national cuisines and national identity. Examined sociopolitical questions regarding who is included in certain notions of French food identity and who is excluded and why. Through intercultural analysis, learned how a region’s food habits and ideologies relate to and affect the environmental, social, and health concerns of its inhabitants.
Leadership in the 21st Century
Learned to examine present and future leadership issues including power and influence, gender and leadership, crisis leadership, creative and innovative leadership, followership, and leadership development. Focused on theories and models of leadership in a variety of organizational settings. Analyzed multiple case studies that illuminate the behavior dynamics of effective leaders. Listened and spoke with various alumni who are leaders in different capacities.
Finance
Gave students the capacity to understand the theory and apply, in real world situation, the techniques (DCF valuation, ratio analysis, risk analysis, etc.) that have been developed in corporate finance. Gave the big picture of corporate finance to understand how things fit together. Introduced the functioning of financial markets, especially the US stock market.
Other Relevant Coursework
International Business
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Human Resource Management
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International Organizational Behavior
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Managerial Decision Making
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Introduction to Accounting
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International Marketing
Food Studies
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Introduction to Food Studies
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History of the Environment
French
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Communication in French and Francophone Contexts
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Introduction to Cultural Analysis
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Introduction to Francophone African and Caribbean Cultures
Economics
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Microeconomics
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Macroeconomics
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Money & Banking
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Environmental Economics