Certificate of Completion in Sustainable Food Systems

Certificate Information

Academic Plan

CCL Sustainable Food Systems

Academic Plan Code




MCCCD Program Detail


Field of Interest

Field of Interest: Science, Technology, Engineering and Mathematics (STEM)


This certificate has associated pathway maps with course sequence(s). We recommend using them as reference instead of the list below.


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

The Certificate of Completion (CCL) in Sustainable Food Systems curriculum is designed for students with diverse interests in sustainable food careers. Graduates will gain a foundational understanding of the impact of agricultural practices and policies on ecosystems, economies and human cultures. Courses include concepts supporting contemporary food movements, which focus on local and global food systems. In addition, courses will cover careers in sustainable food systems, fundamentals of sustainability, basic nutrition, organic foods production, community garden concepts, food preparation laws and sanitation guidelines, basic principles and techniques for sustainable cooking, and food practices, attitudes and beliefs of different cultures. Foundational courses will equip students with the necessary hands-on skills for employment or self-employment in food service, community gardens and farm-to-table operations. This Certificate will provide Continuing Education Units (CEUs) for professionals who wish to distinguish themselves with expertise in this cutting edge field.

Admission Criteria


Required Courses Credits: 23

ENG101First-Year Composition (3) OR
ENG107First-Year Composition for ESL (3)3
FON100Introductory Nutrition (3) OR
FON241Principles of Human Nutrition (3)3
FON104Certification in Food Service Safety and Sanitation1
FON135Sustainable Cooking3
FON143Food and Culture3
FON161Sustainable Food Production Systems3
FON163Sustainable Kitchen Practices (3) OR
FON165Food Entrepreneurship (3)3
SSH111Sustainable Cities3
SUS231Careers in Sustainability1

Restricted Electives



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 Certificate of Completion in Sustainable Food Systems (http://aztransmac2.asu.edu/cgi-bin/WebObjects/MCCCD.woa/wa/freeForm?id=135328).

Major: 5158
First Term: 2019 Fall
Final Term: Current
Award: CCL
Total Credits: 23
CIPS code: 19.0505
SOC codes: 11-9051.00, 35-1012.00, 45-2011.00
Initiating College: Rio Salado College
Program Availability: Shared by: RS - RS, MC
Occupational Area: Hospitality and Tourism
Instructional Council: Nutrition (63)
GPA: 2.00