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Workforce Development: Introduction to Sustainable Food Systems

This award is not eligible for Financial Aid

The Certificate of Completion (CCL) in Workforce Development: Introduction to Sustainable Food Systems program is designed to prepare the incarcerated person with skills needed to work in the sustainable food systems industry. Courses will cover principles and skills for professional cooking and commercial baking, including safety and sanitation, in addition to food production models and the effects of food systems on the environment, health, and communities. Courses will also include techniques in preparing organic foods and creating sustainable menus.

Details

Details iconImportant information you’ll need when applying for admission:
Field of Interest: 
Science, Technology, Engineering and Mathematics
Type: 
Certificate
Academic Plan Code: 
5895N
Total credits required: 
12
Effective term: 
2018 Spring
Award notes

This program is not eligible for Title IV Federal Financial Aid. Students must earn a grade of C or better for all courses required within the program.

Admission criteria

Permission of Department or Division is required for admission to the Workforce Development and Community Re-Entry program.

Academic Plan: 
Workforce Development: Introduction to Sustainable Food Systems (CER)
Required courses
Course #Course TitleCredits
Credits:12
CUL101Culinary Basics3
CUL102Hot Foods3
FON161Sustainable Food Production Systems3
FON163Sustainable Kitchen Practices3
Competencies
  • Compare and contrast organizational structures of various types of kitchens and kitchen staff. (CUL101)
  • Summarize introductory principles of and skills for professional cooking. (CUL101, CUL102)
  • Differentiate between safety standards and sanitation techniques used in a restaurant kitchen. (CUL101, CUL102)
  • Demonstrate basic equipment and utensil use. (CUL101, CUL102)
  • Describe principles and applications of basic restaurant cooking techniques. (CUL101, CUL102)
  • Explain the United States Department of Agriculture (USDA) standards for grading meat. (CUL102)
  • Identify key ingredients and steps for making stocks, soups, sauces. (CUL102)
  • Review historical events impacting current food production models. (FON161)
  • Explain the effects of food systems on the environment, health and communities. (FON161, FON163)
  • Assess the benefits of a sustainable food system. (FON161, FON163)
  • Review food safety concerns. (FON161, FON163)
  • Demonstrate skills for preparing organic, seasonal and local foods. (FON163)
  • Develop sustainable menus. (FON163)
  • Summarize challenges for a sustainable future. (FON163)

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.