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Center for Curriculum and Transfer Articulation
Sustainable Food Systems
Major: 3127
First Term: 2013 Spring    Final Term: Current
Award: AAS
Total Credits: 60-62
CIPS Code: 19.0505
Initiating College: Rio Salado College
Program Availability: Shared by: MC, RS
Occupational Area: Hospitality and Tourism / Food and Nutrition
Instructional Council: Nutrition (63)
GPA: 2.00

Detailed Program Information


Description: The Associate in Applied Science (AAS) in Sustainable Food Systems program is designed for a diverse student population, including those who are currently working within the food service industry and are interested in building upon their culinary skills in sustainable practices, as well as those with no culinary background. The program provides students with an overview of historical events that mark the Nation's current food model, in addition to alternative methods for altering this model and creating more sustainable foods. Courses include concepts supporting the real food movement, which represents reeducating the individual and the community on the way food is purchased, brought to the table, and consumed. In addition, courses will cover basic nutrition, organic foods production, gardening concepts, food preparation laws and sanitation guidelines, basic principles, and preparation techniques for the cooking and baking process. The program also includes a Certificate of Completion (CCL) in Sustainable Food Systems.

Program Notes:
Students must earn a grade of "C" or better in all courses required within the program.
+ indicates course has prerequisite and/or corequisites.
++ indicates any module/suffixed courses.

Admission Criteria:
Formal application and admission into the Sustainable Food Systems program is required. Applications are available from a program advisor.


Required Courses
 Credits: 30-31
 Certificate of Completion in Sustainable Food Systems (5158)30-31
 
Restricted Electives
 Credits: 9-12
Students must select 9-12 credits from the list of Restricted Electives:
 AGS+++Any AGS Agricultural Science course(s) except course(s) used to satisfy Required Courses area.
 CUL+++Any CUL Culinary Arts Course(s) except course(s) used to satisfy Required Courses area.
 FON+++Any FON Food and Nutrition course(s) except course(s) used to satisfy Required Courses area.
 
General Education Requirements
 
General Education RequirementCredits: 18-22
 
General Education CoreCredits: 9-12
 
First-Year CompositionCredits: 3
+Met by ENG101 in the Required Courses area
 AND
+ENG102First-Year Composition (3) OR 
+ENG111Technical and Professional Writing (3)3
 
Oral CommunicationCredits: 3
 COM100Introduction to Human Communication (3) OR 
 COM110Interpersonal Communication (3)3
 
Critical ReadingCredits: 0-3
+CRE101College Critical Reading (3) OR 
+CRE111Critical Reading for Business and Industry (3) OR 
  Equivalent as indicated by assessment3
 
MathematicsCredits: 3
+MAT102Mathematical Concepts/Applications (3) OR 
  Satisfactory completion of a higher level mathematics course3
 
General Education DistributionCredits: 9-10
 
Humanities and Fine ArtsCredits: 3
 Any approved general education course in the Humanities and Fine Arts area3
 
Social and Behavioral SciencesCredits: 3
 ECN211Macroeconomic Principles (3) OR 
 ECN212Microeconomic Principles (3)3
 
Natural SciencesCredits: 3-4
 BIO105Environmental Biology (4) OR 
 CHM107Chemistry and Society (3)3-4
 

Program Competencies
 
1.Evaluate conventional and sustainable agriculture practices and their impact on food cultures globally. (AGS182, FON100, FON143, FON161)
2.Analyze how modern agricultural practices have altered communities, cultures, health, and food safety. (AGS182, FON100, FON143, FON161)
3.Contrast organic and inorganic gardening practices. (AGS182, FON162)
4.Summarize organic gardening practices prohibited under the Organic Foods Production Act. (AGS182, FON162)
5.Create a harvesting chart and water schedule for a garden. (AGS182, FON163)
6.Summarize food safety and sanitation guidelines. (FON100, FON104, FON162, FON163, FON285)
7.Operate and maintain restaurant equipment. (FON100, FON104, FON163, FON285)
8.Explain how the culture of food varies by country. (FON100, FON143, FON161)
9.Differentiate between dietary guidelines depending on culture, religion, health beliefs, and ethnicity. (FON100, FON143, FON161)
10.Identify various ingredients and their proper handling procedures. (FON162, FON163)
11.Practice environmentally friendly methods for disposing food waste. (FON161, FON163)
12.Assess the role of the United States Department of Agriculture (USDA). (FON162)
13.Summarize sustainable alternatives available when planning a sustainable restaurant. (FON163)
14.Analyze global environmental issues and challenges for a sustainable future. (FON163)
15.Prepare hot and cold foods for service. (FON285)
 


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.