Earn your Sustainable Food Systems Certificate!
The 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 the Nation's current food model and 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 sanitation guidelines, basic principles and preparation techniques for the cooking and baking process. The program includes a Certificate of Completion (CCL) in Sustainable Food Systems and an Associate in Applied Science (AAS) in Sustainable Food Systems.
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.
| Program Prerequisites |
3 |
| Course# |
Course Title |
Credits |
| ENG101* |
First-Year Composition  ENG1101 |
3 |
| Required Courses |
39 |
| Course# |
Course Title |
Credits |
| AGS182 |
Gardening Practices and Techniques |
2 |
| FON100 |
Introductory Nutrition |
3 |
| FON104 |
Certification in Food Service Safety and Sanitation |
1 |
CUL113
FON135 |
Commercial Baking Techniques (3) OR
Sustainable Cooking (3) |
3 |
| CUL121 |
Principles of Food and Beverage Service |
3 |
| FON143 |
Food and Culture |
3 |
| FON160 |
Modern Food Systems |
3 |
| FON161* |
Sustainable Food Production Systems |
3 |
| FON162* |
Organic Foods Production |
3 |
| FON163* |
Sustainable Restaurant Practices |
3 |
| CUL105 |
Principles and Skills for Professional Cooking |
3 |
| FON285* |
Food and Nutrition Studies Internship (3)
(Note: Students must complete six (6) credits of internship.)
|
6 |
| PHI216* |
Environmental Ethics |
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 certificate is 42.