The Associate in Applied Science (AAS) in Sustainable Food Systems curriculum is designed for students with diverse interests in sustainable food careers. Graduates will gain a depth of understanding of the impact of agricultural practices and policies on ecosystems, economies and human cultures. Courses include concepts supporting contemporary food movements, which focus on local and global food systems. In addition, courses will cover careers in sustainable food systems, fundamentals of sustainability, basic nutrition, organic foods production, community garden concepts, food preparation laws and sanitation guidelines, basic principles and techniques for sustainable cooking, and food practices, attitudes and beliefs of different cultures. The program also includes a Certificate of Completion (CCL) in Sustainable Food Systems. Foundational courses will equip students with the necessary hands-on skills for employment or self-employment in food service, community gardens and farm-to-table operations.
Details
Important information you’ll need when applying for admission:This pathway map will help you gain the expertise needed to:
- Describe basic nutrition principles.
- Explain how food culture varies by factors such as region, country, ethnicity, religion, and climate.
- Examine food entrepreneurship principles and processes.
- Apply the knowledge, skills, and habits of mind required in the range of careers available in sustainable food systems.
- Relate high-input and low-input sustainable agricultural production to local, regional, and global impact.
- Communicate effectively, orally and in writing, utilizing the vocabulary of food systems.
- Operationalize sustainable solutions to the problem of food waste.
- Describe how agricultural practices have altered communities, cultures, health, and food safety.
- Recognize the cultural, economic, environmental and sociological influences on food systems throughout history.
- Explain food and agricultural policy effects on human, food, and economic systems.
- Implement sustainable kitchen practices and cooking techniques, including strategies for maximizing use of whole, local, seasonal, and nutrient-dense food.
- Implement basic garden-to-table food production and preparation skills.
- Employ food safety and sanitation guidelines.
Successful completion of this degree may lead to employment in a variety of different occupations and industries. Below are examples of related occupations with associated Arizona-based annual median wages* for this program. Education requirements vary for the occupations listed below, so you may need further education or degrees in order to qualify for some of these jobs and earn the related salaries. Please visit with an academic advisor and/or program director for additional information.
Agricultural Inspectors
$34,720 Show expanded career information for Agricultural Inspectors
Dietitians and Nutritionists
$57,210 Show expanded career information for Dietitians and Nutritionists
Food Service Managers
$55,500 Show expanded career information for Food Service Managers
Health Education Specialists
$45,070 Show expanded career information for Health Education Specialists
Project Management Specialists and Business Operations Specialists, All Other
$69,500 Show expanded career information for Project Management Specialists and Business Operations Specialists, All Other
Social and Community Service Managers
$63,920 Show expanded career information for Social and Community Service Managers
None.
The following is the suggested course sequence by term. Please keep in mind:
- Students should meet with an academic advisor to develop an individual education plan that meets their academic and career goals. Use the Pathway Planner tool in your Student Center to manage your plan.
- The course sequence is laid out by suggested term and may be affected when students enter the program at different times of the year.
- Initial course placement is determined by current district placement measures and/or completion of 100-200 level course and/or program requirements.
- Degree and transfer seeking students may be required to successfully complete a MCCCD First Year Experience Course (FYE) within the first two semesters at a MCCCD College. Courses include AAA/CPD150, AAA/CPD150AC, CPD104, and AAA115/CPD115. Course offerings will vary by college. See an academic, program, or faculty advisor for details.
- Consult with your faculty mentor or academic advisor to determine educational requirements, including possible university transfer options, for your chosen career field.
Full-time Sequence
Full-time status is 12 credits to 18 credits per semester.
Term 1
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| SUS231 | Careers in Sustainability | Gateway course | RC | 1 | |
| ENG101 or ENG107 | First-Year Composition or First-Year Composition for ESL | Critical course | RC | 3 | |
| MAT112 | Mathematical Concepts and Applications | Critical course OR satisfactory completion of a higher level mathematics course | MA | 3 | |
| FON135 | Sustainable Cooking | RC | 3 | ||
| SSH111 | Sustainable Cities | Gateway course SSH111 carries the G, HU, SB Values | RC | 3 | |
| AAA/CPD115 or AAA/CPD150 or AAA/CPD150AC or CPD104 | Creating College Success or Strategies for College Success or Educational and Career Planning or Career and Personal Development | 0–3 |
Term 2
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| FON161 | Sustainable Food Production Systems | Critical course Gateway course | RC | 3 | |
| ENG102 or ENG108 | First-Year Composition or First-Year Composition for ESL | FYC | 3 | ||
| CRE101 | College Critical Reading and Critical Thinking | Critical course OR equivalent as indicated by assessment | CR | 0–3 | |
| FON100 or (FON241 and FON241LL) | Introductory Nutrition or (Principles of Human Nutrition and Principles of Human Nutrition Laboratory) | Critical course FON241 AND FON241LL recommended for students intending to transfer | RC | 3–4 | |
| FON104 | Certification in Food Service Safety and Sanitation | RC | 1 | ||
| FON163 | Sustainable Kitchen Practices | RC | 3 |
Term 3
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| FON143 | Food and Culture | RC | 3 | ||
| FON165 | Food Entrepreneurship | RC | 3 | ||
| SUS110 | Sustainable World | RC | 3 | ||
| BIO105 or AGS164 | Environmental Biology or Plant Growth and Development | RC | 4 | ||
| COM100 or COM110 or COM230 | Introduction to Human Communication or Interpersonal Communication or Small Group Communication | COM | 3 | ||
| Restricted Electives | Restricted Electives | 101-level language course recommended for students intending to transfer to ASU to earn a BS in Sustainability | 0–5 |
Term 4
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| SUS232 | Professional Skills in Sustainability Practice | RC | 3 | ||
| PHI216 | Environmental Ethics | RC | 3 | ||
| Restricted Electives | Restricted Electives | (HU AND C) OR (SB AND C) OR (L AND C) OR C recommended for students intending to transfer | 3 | ||
| Restricted Electives | Restricted Electives | Any CS recommended for students intending to transfer, BPC110 OR CIS105 recommended for students intending to transfer to ASU to earn a BS in Sustainability | 3 | ||
| Restricted Electives | Any course that carries both the C and L Value | 102-level language course recommended for students intending to transfer to ASU to earn a BS in Sustainability | 0–5 |
Gateway Course = Generally the first major-specific course in a pathway.
Critical Course = A course that is highly predictive of future success in a pathway.
- COM = Oral Communication
- CR = Critical Reading
- FYC = First Year Composition
- MA = Mathematics
- RC = Required Course
Students must earn a grade of C or better for all courses required within the program.
Course Sequence total credits may differ from the program information located on the MCCCD curriculum website due to program and system design.
View MCCCD’s curriculum website for the Associate in Applied Science in Sustainable Food Systems (http://aztransmac2.asu.edu/cgi-bin/WebObjects/MCCCD.woa/wa/freeForm3?id=157468).
At Maricopa, we strive to provide you with accurate and current information about our degree and certificate offerings. Due to the dynamic nature of the curriculum process, course and program information is subject to change. As a result, the course list associated with this degree or certificate on this site does not represent a contract, nor does it guarantee course availability. If you are interested in pursuing this degree or certificate, we encourage you to meet with an advisor to discuss the requirements at your college for the appropriate catalog year.
The pathway map presented above is for the current catalog year and is the intended pathway map for new students. Other versions of this pathway map from different catalog years are available below:
| Catalog Year | Effective Dates |
|---|---|
| 2019-2020 | 5/28/2019 – 5/25/2020 |
