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Sustainable Food Systems

Earn your Sustainable Food Systems Degree!

The Associate in Applied Science (AAS) in Sustainable Food Systems program is designed for a diverse student population, including those who are currently working within the food service industry and are interested in building upon their culinary skills in sustainable practices, as well as those with no culinary background. The program provides students with an overview of historical events that mark the Nation's current food model, in addition to alternative methods for altering this model and creating more sustainable foods. Courses include concepts supporting the real food movement, which represents reeducating the individual and the community on the way food is purchased, brought to the table, and consumed. In addition, courses will cover basic nutrition, organic foods production, gardening concepts, food preparation laws and sanitation guidelines, basic principles, and preparation techniques for the cooking and baking process. The program includes a Certificate of Completion (CCL) in Sustainable Food.

CIPS Code: 19.0505

Program Notes:

Students must earn a grade of "C" or better in all courses required within the program.
* indicates course has prerequisites and/or corequisites.

Admission Criteria:

Formal application and admission into the Sustainable Food Systems program is required. Applications are available from a program advisor.

Required Courses 21
Certificate of Completion in Sustainable Food Systems 21
Restricted Electives: 18-22
Students must select eighteen (18) to twenty-22 (22) credits from the list of Restricted Electives below except courses used to satisfy the Required Courses area: 18-22
AGS260 Origin and Composition of Soils 4
CUL105 Principles and Skills for Professional Cooking 3
CUL113 Commercial Baking Techniques 3
FON100 Introductory Nutrition 3
FON135 Sustainable Cooking 3
FON143 Food and Culture 3
FON162 Organic Foods Production 3
FON163 Sustainable Restaurant Practices 3
FON165 Food Entrepreneurship 3
FON285* Food and Nutrition Studies Internship 4
PHI216 Environmental Ethics 3
SUS110 Sustainable World 3
SSH111 Sustainable Cities 3
General Education Requirements: 18-22
General Education Core: 9-12
Course # Course Title Credits
First-Year Composition

ENG102*
ENG111*
Met by ENG101* Shared Unique Number Number ENG1101 or ENG107* in the Required Courses area AND
First-Year Composition Shared Unique Number Number ENG1102 (3) OR
Technical and Professional Writing (3)
3
Oral Communication
COM100
COM110
Introduction to Human Communication Shared Unique Number Number COM1100 (3) OR
Interpersonal Communication (3) Shared Unique Number Number COM1100 (3)
3
Critical Reading
CRE101*
CRE111*
College Critical Reading (3) OR
Critical Reading for Business and Industry (3) OR
Equivalent as indicated by assessment
3
Mathematics
MAT102

Mathematical Concepts/Applications (3) OR
Satisfactory completion of a higher level mathematics course

3
General Studies Distribution: 9-10
Humanities & Fine Arts
Any approved General Education course in the Humanities and Fine Arts area.
(PHI216 or SSH111 is recommended.)
2-3
Natural Sciences
Course# Course Title Credits
BIO105
CHM107
Environmental Biology (4) OR
Chemistry and Society (3)
3-4
Social and Behavioral Sciences
Any approved general education course in the Social and Behavioral Sciences area (SSH111 is recommended.) 3
Click any of the above course #'s for detailed information and register for it today! **

Notes:

The total amount of credits required for this degree is 61.
Minimum GPA: 2.00