PSM Curricula

Curriculum Map

Working professionals who have a bachelor’s degree and a background in business, economics, planning, mathematics, science, or engineering are encouraged to apply to the Professional Science Master’s program in any of the three concentrations. See the general admissions criteria for graduate students.  In order to graduate, you must complete a minimum of 35 credit hours, which can be completed in two years of full-time studies, depending on the concentration. The typical course of study includes:

  • 16 credit hours of  common or professional courses
  • 15-16  credit hours of technical or core courses (depending on the concentration)
  • 4-credit hours of  internship at an employer of field site and a capstone seminar

Core and professional courses may include (16 credit hours):

  • Environmental Impact Assessment: Integrated Project
  • Sustainable Entrepreneurship
  • The Systems Approach and Project Management
  • Public Communication for STEM Professionals
  • Ethics, Responsible Conduct of Research & Prof Responsibility
  • Quantitative and Qualitative Research Methods
  • Writing Proficiency Course (depends on GRE score)

Water Resources Management Concentration courses include (15 credit hours, lecture and laboratory):

  • Water Quality Assessment, Monitoring & Treatment
  • Surface & Groundwater Hydrology
  • Water Quality Modeling
  • GIS for Water Resource Management
  • Stream Restoration
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Urban Agriculture Concentration courses include (16 credit hours lecture and laboratory):

  • Water Quality Assessment, Monitoring & Treatment
  • Food Production and Agroecology
  • Advance Climate Science
  • Advanced Sustainable Urban Agriculture
  • Contemporary Issues in Nutrition
  • Urban Land Use Planning
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Urban Sustainability Concentration courses include (16 credit hours lecture and laboratory):

  • Food Hubs in Urban Sustainability
  • Ecological Economics
  • Urban Land Use Planning
  • Advanced Climate Science
  • Sustainable Design I
  • Contemporary Issues in Nutrition
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