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.
Important information you’ll need when applying to MCC:
- Academic Career
- Degree/Certificate Type
- Career and Technical Certificate
- Academic Plan
- Sustainable Food Systems (CCL)
- Academic Plan Code
- Total Credits Required
- Catalog Year
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.
Food Service Managers
Supervisors of Food Preparation and Serving Workers
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.
|SUS231||Careers in Sustainability||Critical course Gateway course||RC||1|
|First-Year Composition or First-Year Composition for ESL||Prerequisites: Appropriate writing placement test score, or a grade of "C" or better in ENG091 or ESL097. or Prerequisites: Appropriate writing placement test score, or a grade of C or better in ENG091 or ESL097.||Critical course||RC||3|
|SSH111||Sustainable Cities||Critical course Gateway course||RC||3|
|FON104||Certification in Food Service Safety and Sanitation||RC||1|
|FON161||Sustainable Food Production Systems||Critical course Gateway course||RC||3|
|FON143||Food and Culture||RC||3|
|Sustainable Kitchen Practices or Food Entrepreneurship||RC||3|
|Introductory Nutrition or Principles of Human Nutrition||Critical course||RC||3|
Ready to get started?
Follow one of the options below to get started on your personal career pathway.
Program Area Key
Students must earn a grade of "C" or better for all courses required within the program.
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).