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Center for Curriculum and Transfer Articulation
Sustainable Food Systems
Major: 5158
First Term: 2013 Spring    Final Term: 2014 Summer
Award: CCL
Total Credits: 30-31
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: Sustainability (91)
GPA: 2.00

Detailed Program Information


Description: The Certificate of Completion (CCL) in Sustainable Food Systems program is designed for students who want to learn about historical events that mark the nation's current food model and take part in creating solutions to alter this model to produce a more sustainable food system worldwide. Course topics include concepts covering basic nutrition, organic foods production, gardening concepts, food safety and security, food entrepreneurship, careers in the field of food and nutrition, sustainable food preparation practices, and food preparation laws for small-scale food businesses. Students may also earn certification in a national food service safety and sanitation program. An Associate in Applied Science (AAS) degree in Sustainable Food Systems is also available.

Consumer Program Costs and Career Information: MC, RS

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

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

Program Prerequisites
 Credits: 3
+ENG101First-Year Composition3
 
Required Courses
 Credits: 21
 AGS182Gardening Practices and Techniques2
 FON100Introductory Nutrition3
 FON104Certification in Food Service Safety and Sanitation1
 FON143Food and Culture3
 FON161Sustainable Food Production Systems3
 FON162Organic Foods Production3
 FON163Sustainable Restaurant Practices3
+FON285Food and Nutrition Studies Internship3
 
Restricted Electives
 Credits: 6-7
Students must select 6-7 credits from the Restricted Electives:
 AGS260Origin and Composition of Soils4
 CUL105Principles and Skills for Professional Cooking3
 CUL113Commercial Baking Techniques3
 FON135Sustainable Cooking3
 FON165Food Entrepreneurship3
 
 PHI216Environmental Ethics (3) OR 
 SUS100Introduction to Sustainability (3) OR 
 SUS110Sustainable World (3)3
 

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.