Students walking through the academic quad

In its modern form, the study of history equips students with analytical skills and research techniques of immense practical and vocational value. The history program not only acquaints students with different ages, societies, and cultures, but it also develops powers of writing, speaking, and thinking. The curriculum is organized to provide students with general knowledge, as well as technical competencies essential in such fields as business, law, government, teaching, publishing, and museum and archival work. Practice and theory are linked through internships in local historical societies, museums, and government agencies, as well as through courses in applied history that explicitly foster these connections.

Internship Program

Students of history and historic preservation are placed in agencies, libraries, archives, museums, preservation organizations, historical societies, governmental agencies, and at historic sites for practical experience. The variety of internships that have been completed under the supervision of this department is evidence of the flexible and creative applicability of degrees in History. Students find internship opportunities through the Career Development Office, through faculty and staff members, or on their own.  A detailed description of the off-campus experience is published by the Career Development Office each year and fully describes the guidelines and timetable for internships. Students interested in arranging an internship in history or historic preservation should contact their individual academic advisers.

Program Contact
Matthew Rainbow Hale | 410-337-6217 | Matthew.Hale@goucher.edu


Center for Humanities

Majors: American Studies, Art History, English (with concentrations in literature, writing, creative writing, secondary education), History, Philosophy

Minors: Art History, English, History, Historic Preservation, Book Studies, Philosophy

Center Director: April Oettinger, april.oettinger@goucher.edu 

Profile

Marc Grossman
Marc Grossman
The farm is pitch black as Marc Grossman '96 threads his way carefully through the electric fence. It's cold—last night's early frost killed off a shipment of vegetables that was already spoken for—but tomorrow's vegetables need to be washed and packed, and 150 pounds of garlic should have gone into the ground a few weeks ago. Even as he sets out, he knows he won't get to everything tonight.