Associate in Applied Science in Sustainable Food Systems

Sustainability
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The Associate in Applied Science (AAS) in Sustainable Food Systems curriculum is designed for students with diverse interests in sustainable food careers. Graduates will gain a depth of 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. The program also includes a Certificate of Completion (CCL) in Sustainable Food Systems. 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.

Details

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Academic Career
Credit
Degree/Certificate Type
Career and Technical Associate Degree
Academic Plan
Sustainable Food Systems (AAS)
Academic Plan Code
3127
Total Credits Required
60-70
Catalog Year
2019-2020

Career Opportunities

Successful completion of the Sustainable Food Systems program may lead to employment in a variety of different occupations and industries. Below are examples of related occupations with associated Maricopa County-based annual median wages* for this program. You can click on any occupation to view the detail regarding education level, wages, and employment information.

* Career and wage information provided by Emsi using data, reports, and forecasts which are generated using government data sources and Emsi’s proprietary analytical processes. Emsi’s data covers multiple classes of workers including QCEW, non-QCEW, and those who are self-employed. Disclaimer

Admission Criteria

None.

Course Sequence by Term

The following is the suggested course sequence by term. Please keep in mind:

  • The course sequence is laid out by suggested term and may be affected when students enter the program at different times of the year.
  • Initial course placement is determined by placement tests and completion of 100-200 level course pre-/corequisites and program prerequisites.
  • Students may be required to successfully complete a College Success Course (CPD150 or CPD/AAA115) within the first two semesters at a MCCCD College. See an academic, program, or faculty advisor for details.
  • Students should meet with an academic advisor about any concerns that may affect course enrollment.

Full-time status is 12 credits to 18 credits per semester.

Term 1

A sequence of suggested courses that should be taken during Term 1
Course
Number
Course Name Requisites Notes Area Credits
SUS231 Careers in Sustainability Gateway course RC 1
ENG101 or
ENG107
First-Year Composition or First-Year Composition for ESL Critical course RC 3
MAT112 Mathematical Concepts and Applications Critical course OR satisfactory completion of a higher level mathematics course MA 3
FON135 Sustainable Cooking RC 3
SSH111 Sustainable Cities Gateway course SSH111 carries the G, HU, SB Values RC 3
CPD150 or
AAA115
Strategies for College Success or Creating College Success 0–3
Please visit with your advisor or program faculty.

Term 2

A sequence of suggested courses that should be taken during Term 2
Course
Number
Course Name Requisites Notes Area Credits
FON161 Sustainable Food Production Systems Critical course Gateway course RC 3
ENG102 or
ENG108
First-Year Composition or First-Year Composition for ESL FYC 3
CRE101 College Critical Reading and Critical Thinking Critical course OR equivalent as indicated by assessment CR 0–3
FON100 or
(FON241 and
FON241LL)
Introductory Nutrition or (Principles of Human Nutrition and Principles of Human Nutrition Laboratory) Critical course FON241 AND FON241LL recommended for students intending to transfer RC 3–4
FON104 Certification in Food Service Safety and Sanitation RC 1
FON163 Sustainable Kitchen Practices RC 3
ServSafe certification completed!
If you are intending to transfer, meet with a transfer specialist.

Term 3

A sequence of suggested courses that should be taken during Term 3
Course
Number
Course Name Requisites Notes Area Credits
FON143 Food and Culture RC 3
FON165 Food Entrepreneurship RC 3
SUS110 Sustainable World RC 3
BIO105 or
AGS164
Environmental Biology or Plant Growth and Development RC 4
COM100 or
COM110 or
COM230
Introduction to Human Communication or Interpersonal Communication or Small Group Communication COM 3
Restricted Electives Restricted Electives 101-level language course recommended for students intending to transfer to ASU to earn a BS in Sustainability 0–5
Congrats! You are ready for your graduation check! Completed CCL with completion of FON143.

Term 4

A sequence of suggested courses that should be taken during Term 4
Course
Number
Course Name Requisites Notes Area Credits
SUS232 Professional Skills in Sustainability Practice RC 3
PHI216 Environmental Ethics RC 3
Restricted Electives Restricted Electives (HU AND C) OR (SB AND C) OR (L AND C) OR C recommended for students intending to transfer 3
Restricted Electives Restricted Electives Any CS recommended for students intending to transfer, BPC110 OR CIS105 recommended for students intending to transfer to ASU to earn a BS in Sustainability 3
Restricted Electives Any course that carries both the C and L Value 102-level language course recommended for students intending to transfer to ASU to earn a BS in Sustainability 0–5
Congrats! You have completed your AAS and your Academic Certificate in Sustainability. You have completed your degree! Meet with your Transfer Specialist.

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Program Information

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Disclaimer

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

Course Sequence total credits may differ from the program information located on the MCCCD curriculum website due to program and system design.

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=135330).