Schumacher College

Website: http://www.schumachercollege.org.uk/
Location: Dartington, England
Classification College
Cost $1700 for 5 day course, $22 250+ masters degree
Size 13 Masters students, and week course students vary by course
Founded 1991

 

Teachers

Schumacher College invites as guest teachers those working at the leading edge of their fields who can offer inspiration to the students, and whose work is contributing to the creation of sustainable ways of living. Teachers are chosen for the significance and originality of their thinking. Some courses focus on educating people who already have their formal education, providing guidance to people in positions of power for immediate implementation.

Mostly there are guest teachers, but students also have a facilitator and an Academic Course Tutor. The Academic Tutor provides support for individuals who want to undertake masters level credits; the facilitator helps the group to find ways to work with the process of learning. Whatever the focus of study, each course aims to bring together people who wish to:
• interweave meditation, reflection, shared work, study, field trips,
and community life
• explore issues of sustainability, equity and wholeness
• take an active part in the self-organizing processes that enhance
individual and group learning.

 

Courses and Programs

Schumacher College focuses its courses on a range of ecological themes:
• globalization, sustainability and alternative development models
• ecological perspectives on psychology, spirituality
and philosophy
• holistic science : chaos, complexity and systems thinking
• ecological design and technology

There are a variety of residential courses including :
• A core program of two and three week courses
• Five-day courses for business people on the theme of Business
and Sustainability
• Five-day courses for educationalists : The Roots of Learning
• A one-year full-time MSc in Holistic Science

 

Food

An important aspect of life at the College is the food – its preparation and consumption. Course participants prepare food in small groups of 3-5 people with a member of the College staff, providing a varied vegetarian menu which reflects the international nature of the student group. Wherever possible, locally grown organic produce in season is used. Meals are freshly prepared and we bake some of our bread and biscuits, as well as celebratory cakes. There is an open door policy to food : it is always available. So far, we have been able to meet everyone’s dietary needs, given sufficient notice.

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