S ome CWU students who come from farming families are eager to return with college studies to help their hometowns. Some are drawn to the job opportunities in the ever-growing agricultural sector. Oth- ers want to influence how food makes it from farms to plates, run their own restaurant, or use their technology and data management skills to improve the agribusiness system. Whatever their interest or major, stu - dents can now enhance their studies through the College of Business’ new agribusiness program, the first of its kind in the state. The Food and Agri- business Management and Marketing minor launched in Fall 2021, with more tracks coming soon. The new program helps working profes - sionals and others who want to expand their skills without attending college full- time, too—each minor also will be avail - able as a non-degree certificate, which can be completed hybrid or online. These “stackable” minors/certifi - cates are designed to meet industry and student needs, said Dr. Claudia Dumitrescu, an associate professor of marketing who is leading the program. Faculty and administrators began gathering input from more than 20 businesses and organizations in 2018. “These agribusiness organizations have met with Central administrators to tell us, ‘There are several agribusi - ness knowledge and skills needs that could be addressed in higher educa-
tion. Is there any way you could fill these gaps?’” Dumitrescu said. “In parallel with those meetings, we had some focus groups with students at Central, and students responded positively to this.” Flexible Options for a Complex Field Dumitrescu emphasized that the agribusiness sector isn’t limited to farming. It includes inputs like seeds and fertilizers, production, processing, distribution, marketing, and more, plus supporting sectors such as govern- ment and education. To help students prepare for a wide range of possibilities in this complex field, the Food and Agribusiness Management and Marketing minor/ certificate is flexible. Students take three required courses in marketing, management, and economics and policy, then select from a diverse list of interdisciplinary electives. An undergraduate student interested in food and beverage marketing might choose courses in marketing promotion management and wine marketing, for example. A farmer pursuing a certificate might take classes in farming entrepre - neurship and sustainable business. “This is one strength of our program, that it is so interdisciplinary-focused,” Dumitrescu said. “We tried
agribusiness workforce needs.”
Opportunities Beyond the Classroom
As the agribusiness program grows, it will include additional opportunities for students to work directly with peo - ple in the industry through coursework and extracurricular activities. Dumitrescu is building industry part - nership into her curriculum from the beginning. She taught the first AGB 361 Food and Agribusiness Marketing class, which paired her students with Raymond, Washington-based Wild Man Brewing Company, which is co-owned by her brother-in-law, Cristian Dumitrescu. The students analyzed Wild Man’s marketing strategy, identified oppor - tunities, and developed a plan for improvement. “One of the things we couldn’t quite put the finger on ourselves was our ‘why,’” Cristian Dumitrescu said. “We know we want to make really good products and have fun doing it, but the students were able to verbalize that, and that became our mission statement.” Following the students’ recommen- dations, the brewery owners start - ed posting more on social media, responding to customer reviews, and reshaping their website. Cristian Dumitrescu said he still returns to the report for ideas.
to look at what we are currently offering and how that would be relevant to the
BY TARA ROBERTS
Feeding the Agribus New program imparts valuable skills for food
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