Associate in Applied Science in Sustainable Food Systems

Degree Information

Academic Plan

AAS Sustainable Food Systems

Academic Plan Code




MCCCD Program Detail


Students must earn a grade of "C" or better in all courses required within the program.

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.

Admission Criteria

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

Required Courses Credits: 21

Certificate of Completion in Sustainable Food Systems (5158)21

Restricted Electives

Students must select eighteen (18) to twenty-two (22) credits from the list of Restricted Electives below except courses used to satisfy the Required Courses area:
CUL105Principles and Skills for Professional Cooking3
CUL113Commercial Baking Techniques3
FON100Introductory Nutrition3
FON135Sustainable Cooking3
FON143Food and Culture3
FON162Organic Foods Production3
FON163Sustainable Kitchen Practices3
FON165Food Entrepreneurship3
PHI216Environmental Ethics3
SUS110Sustainable World3
SSH111Sustainable Cities3

General Education

General Education Requirements Credits: 18-22
First-Year Composition Credits: 3
Met by ENG101 or ENG107 in the Required Courses area.
ENG102First-Year Composition (3) OR
ENG108First-Year Composition for ESL (3) OR
ENG111Technical and Professional Writing (3)3
Oral Communication Credits: 3
COM100Introduction to Human Communication (3) OR
COM110Interpersonal Communication (3)3
Critical Reading Credits: 0-3
CRE101College Critical Reading and Critical Thinking (3) OR
CRE111Critical Reading for Business and Industry (3) OR
Equivalent as indicated by assessment0-3
Math Credits: 3
MAT112Mathematical Concepts and Applications (3) OR
Satisfactory completion of a higher level mathematics course3
Humanities, Arts and Design Credits: 3
Any approved general education course from the Humanities, Arts and Design area.
PHI216or SSH111 is recommended.
Natural Sciences Credits: 3-4
BIO105Environmental Biology (4) OR
CHM107Chemistry and Society (3)3-4
Social-Behavioral Sciences Credits: 3
Any approved general education course from the Social-Behavioral Sciences area.
SSH111is recommended.


All information is administered by the Center for Curriculum and Transfer Articulation at Maricopa County Community College District and 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.

View MCCCD's program website for the Associate in Applied Science in Sustainable Food Systems (

Major: 3127
First Term: 2018 Fall
Final Term: Current
Award: AAS
Total Credits: 61
CIPS code: 19.0505
SOC codes: 29-1031.00, 35-1012.00, 13-1199.05
Initiating College: Rio Salado College
Program Availability: - MC, RS
Occupational Area: Hospitality and Tourism
Instructional Council: Nutrition (63)
GPA: 2.00