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.
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|
|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:|
|CUL105||Principles and Skills for Professional Cooking||3|
|CUL113||Commercial Baking Techniques||3|
|FON143||Food and Culture||3|
|FON162||Organic Foods Production||3|
|FON163||Sustainable Kitchen Practices||3|
|General Education Requirements||Credits: 18-22|
|First-Year Composition||Credits: 3|
|Met by ENG101 or ENG107 in the Required Courses area.|
|ENG102||First-Year Composition (3) OR|
|ENG108||First-Year Composition for ESL (3) OR|
|ENG111||Technical and Professional Writing (3)||3|
|Oral Communication||Credits: 3|
|COM100||Introduction to Human Communication (3) OR|
|COM110||Interpersonal Communication (3)||3|
|Critical Reading||Credits: 0-3|
|CRE101||College Critical Reading and Critical Thinking (3) OR|
|CRE111||Critical Reading for Business and Industry (3) OR|
|Equivalent as indicated by assessment||0-3|
|MAT112||Mathematical Concepts and Applications (3) OR|
|Satisfactory completion of a higher level mathematics course||3|
|Humanities, Arts and Design||Credits: 3|
|Any approved general education course from the Humanities, Arts and Design area.|
|PHI216||or SSH111 is recommended.|
|Natural Sciences||Credits: 3-4|
|BIO105||Environmental Biology (4) OR|
|CHM107||Chemistry and Society (3)||3-4|
|Social-Behavioral Sciences||Credits: 3|
|Any approved general education course from the Social-Behavioral Sciences area.|
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 (http://aztransmac2.asu.edu/cgi-bin/WebObjects/MCCCD.woa/wa/freeForm3?id=125797).