Sustainable Food Systems: Food Entrepreneur
This award is not eligible for Financial Aid
The Certificate of Completion (CCL) in Sustainable Food Systems: Food Entrepreneur program is designed for students interested in creating a sustainable food operation. 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, writing a business plan for a local sustainable food operation, 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 self-employment in food service.
Details
Field of Interest
Health Sciences
Academic Plan Code
5271N
Total credits required
4
Catalog Year
2022 - 2023
What You'll Learn
- Employ food safety and sanitation guidelines.
- Demonstrate proficiency with food sanitation requirements.
- Examine food entrepreneurship principles and processes.
- Describe the importance of equity, sustainability, and geographic location for food entrepreneurs in a sustainable food system.
- Develop a business plan for a local, sustainable food operation.
Career Statistics
Successful completion of this certificate may lead to employment in a variety of different occupations and industries. Below are examples of related occupations with associated Arizona-based wages* for this certificate. 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. You can click on any occupation to view the detail regarding education level, wages, and employment information.
First-Line Supervisors of Food Preparation and Serving Workers
$40,830
* Career and wage information provided by Pipeline AZ using data, reports, and forecasts which are generated using government data sources. Sources
Course Sequence by Term
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 Degree Progress Report 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 FYE101 and FYE103. Course offerings will vary by college. See an academic, program, or faculty advisor for details.
Full-time Sequence
Full-time status is 12 credits to 18 credits per semester.
Term 1
| Course Number | Course Name | Requisites | Notes | Credits |
|---|---|---|---|---|
| FON104 | Certification in Food Service Safety and Sanitation | 1 | ||
| FON165 | Sustainable Food Entrepreneurship | 3 |
Official Curriculum Documentation
View catalog page
Catalog page: https://riosalado.catalog.maricopa.edu/programs/5271N-RSC06
Disclaimer
This program is not eligible for Title IV Federal Financial Aid.
Students must earn a grade of C or better in all courses in the program.
All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.