Associate in Applied Science in Sustainable Food Systems

The AAS in Sustainable Food Systems degree is designed for a diverse student population. The program provides students with an overview of the Nation’s current food model and alternative methods for creating a more sustainable model. Courses include concepts supporting the real food movement, which represents re-educating people about the way food is grown, purchased, prepared, consumed, and better ways to dispose of the waste. In addition, courses will cover sanitation guidelines, basic principles, and preparation techniques for the cooking and baking process.

Collage of organic vegetables and students in FON135.


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Course Requirements

A formal application is required for admission into the Sustainable Food Systems degree program. Students must earn a “C” or better in all courses required within the program.


General Studies Requirements: 

First-Year Composition (3 credits)          

ENG 101+ 1st-yr Composition (3) AND
ENG 102+ 2nd-yr Composition (3) OR

ENG 111+ Technical Writing (3)

Oral Communication (3 credits)      

COM 100 Introduction to Human Communication (3) OR
COM 110 Interpersonal Communication

Critical Reading (3 credits)

CRE 101*+ Critical and Evaluative Reading I (3) OR
CRE 111*+ Critical Reading for Business and Industry (3) OR

*Equivalent as indicated by assessment

Mathematics (3 credits)

MAT 102+ Mathematical Concepts/Applications (3) OR

Satisfactory completion of higher level mathematics course (3)

Humanities & Fine Arts (3 credits)

Humanities elective, e.g., HUM 292, REL 243

Natural Sciences (3-4 credits)

BIO 105 Environmental Biology (4) OR
CHM 107 Chemistry and Society (3)

Social and Behavioral Sciences (3 credits)

ECN 211 Macroeconomic Principles (3) OR
ECN 212 Microeconomic Principles (3)

Program Requirements:

Required Courses (21 credits)

AGS 182 Gardening Practices and Techniques (2)
FON 100 Introductory Nutrition (3)
FON 104 Certification in Food Service Safety Sanitation (1)
FON 143 Food and Culture (3)
FON 161 Sustainable Food Production Systems (3)
FON 162 Organic Foods Production (3)
FON 163 Sustainable Restaurant Practices (3)
FON 285+ Food and Nutrition Studies Internship (3)

Restricted Electives (6-7 credits)

AGS 260 Origin and Composition of Soils (4)
CUL 105 Principles and Skills for Professional Cooking (3)
CUL 113 Commercial Baking Techniques (3)
FON 135 Sustainable Cooking (3)
FON 165 Food Entrepreneurship (3)

Choose One Course (3 credits)

PHI 216 Environmental Ethics (3) OR
SUS 100 Introduction to Sustainability (3) OR
SUS 110 Sustainable World (3)

Note: A plus sign (+) indicates course has prerequisites and/or corequisites.

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