The Certificate of Completion (CCL) in Sustainable Food Systems curriculum is designed for students interested in participating in the creation of a sustainable food system either through becoming a food service worker or food service manager in a food service establishment dedicated to sustainability or through creating such an establishment as a food entrepreneur. Graduates will gain a foundational knowledge of the major distinctions, beyond simply being a local establishment, that make a food operation sustainable in nature. Courses will cover careers in food preparation laws and sanitation guidelines, basic principles, and techniques for sustainable cooking, managing the sustainable kitchen, and the importance of diversity, equity, inclusion and belonging to the achievement of a truly sustainable food system. Foundational courses will equip students with the necessary hands-on skills for employment or self-employment in food service.
Details
Important information you’ll need when applying for admission:None.
This program is not eligible for Title IV Federal Financial Aid.
Students must earn a grade of C or better in all courses within the program.
| Course # | Course Title | Credits |
|---|---|---|
| Credits: | 10 | |
| FON104 | Certification in Food Service Safety and Sanitation | 1 |
| FON135 | Sustainable Cooking | 3 |
| FON163 | Sustainable Kitchen Practices | 3 |
| FON165 | Sustainable Food Entrepreneurship | 3 |
| Course # | Course Title | Credits |
|---|---|---|
| Credits: | 0 | |
| None. | ||
- Demonstrate proficiency with food sanitation requirements. (FON104)
- Implement sustainable kitchen practices and cooking techniques, including strategies for maximizing use of whole, local, seasonal, and nutrient-dense food. (FON104, FON135, FON163)
- Implement basic garden-to-table food production and preparation skills. (FON104, FON135, FON163)
- Employ food safety and sanitation guidelines. (FON104, FON135, FON163, FON165)
- Apply the knowledge, skills, and habits of mind required in the range of careers available in sustainable food systems. (FON104, FON163, FON165)
- Operationalize sustainable solutions to the problem of food waste. (FON135, FON163)
- Describe the importance of equity, sustainability, and geographic location for food entrepreneurs and food service workers in a sustainable food system. (FON135, FON163, FON165)
- Examine food entrepreneurship principles and processes. (FON163, FON165)
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.
