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.
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.
Dietitians and Nutritionists
Food Service Managers
Health Education Specialists
Project Management Specialists and Business Operations Specialists, All Other
Social and Community Service Managers
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 status is 12 credits to 18 credits per semester.
|SUS231||Careers in Sustainability||Gateway course||RC||1|
|ENG101 or |
|First-Year Composition or First-Year Composition for ESL||Prerequisites: Appropriate writing placement test score, or a grade of C or better in ENG091 or ESL097 or WAC101, or a grade of B or better in ALT100, or (a grade of C in ALT100 AND Corequisites: ENG101LL or ENG107LL OR WAC101 OR ENG100A+). or Prerequisites: Appropriate writing placement test score, or a grade of C or better in ENG091 or ESL097 or WAC101, or a grade of B or better in ALT100, or (a grade of C in ALT100 AND Corequisites: ENG101LL or ENG107LL OR WAC101 OR ENG100A+).||Critical course||RC||3|
|MAT112||Mathematical Concepts and Applications||Prerequisites: An appropriate mathematics placement score, OR a grade of "C" or better for MAT090, or MAT091, or MAT092, OR (an appropriate diagnostic score, or a grade of "C" or better in each of the following courses: MAT055, MAT056, and MAT057).||Critical course OR satisfactory completion of a higher level mathematics course||MA||3|
|SSH111||Sustainable Cities||Gateway course SSH111 carries the G, HU, SB Values||RC||3|
|AAA/CPD115 or |
|Creating College Success or Strategies for College Success or Educational and Career Planning or Career and Personal Development||0–3|
|FON161||Sustainable Food Production Systems||Critical course Gateway course||RC||3|
|ENG102 or |
|First-Year Composition or First-Year Composition for ESL||Prerequisites: Grade of C or better in ENG101. or Prerequisites: A grade of C or better in ENG107.||FYC||3|
|CRE101||College Critical Reading and Critical Thinking||Prerequisites: (A grade of C or better in ENG101 or ENG107) and (appropriate reading placement test score or a grade of C or better in RDG095 or RDG100 or RDG111 or RDG112 or RDG113 or permission of Instructor).||Critical course OR equivalent as indicated by assessment||CR||0–3|
|FON100 or |
|Introductory Nutrition or (Principles of Human Nutrition and Principles of Human Nutrition Laboratory)||No requisites or No requisites and Prerequisites: A grade of C or better in FON241 or Corequisites: FON241.||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|
|FON143||Food and Culture||RC||3|
|BIO105 or |
|Environmental Biology or Plant Growth and Development||RC||4|
|COM100 or |
|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|
|SUS232||Professional Skills in Sustainability Practice||Prerequisites: A grade of C or better in SUS110, SSH111, and (ENG101 or ENG107).||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.
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|