Certificate of Completion in Sustainable Food Systems

Sustainability
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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.

Details

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Academic Career
Credit
Degree/Certificate Type
Career and Technical Certificate
Academic Plan
Sustainable Food Systems (CCL)
Academic Plan Code
5158
Total Credits Required
23
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.

Supervisors of Food Preparation and Serving Workers

$31,154

* 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 Critical course Gateway course RC 1
ENG101 or
ENG107
First-Year Composition or First-Year Composition for ESL Critical course RC 3
FON135 Sustainable Cooking RC 3
SSH111 Sustainable Cities Critical course Gateway course RC 3
FON104 Certification in Food Service Safety and Sanitation RC 1

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
FON143 Food and Culture RC 3
FON163 or
FON165
Sustainable Kitchen Practices or Food Entrepreneurship RC 3
FON100 or
FON241
Introductory Nutrition or Principles of Human Nutrition Critical course RC 3

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Program Information

Learn more about and find contact information for the Sustainability program.

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Disclaimer

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).