MCCCD Program Description

Major: 5158N Catalog Year: 2023-2024 Effective Term: 2023 Fall Last Admit Term: 9999 Award: CCL Total Credits: 10 CIP Code: 19.0505	Primary College: Initiating College: Rio Salado College Program Availability: Not Found Program Availability: College-Specific Program Availability: RS Field of Interest: Health Sciences Instructional Council: Nutrition (63) GPA: 2.00
SOC Code: Upon completion of this program, students may pursue a career as: 11-9051.00 Food Service Managers 35-1012.00 First-Line Supervisors of Food Preparation and Serving Workers 45-2011.00 Agricultural Inspectors

Description: The Certificate of Completion (CCL) in Sustainable Food Systems curriculum is designed for students interested in participating in the creation of a sustainable food system either through becoming a food service worker or food service manager in a food service establishment dedicated to sustainability or through creating such an establishment as a food entrepreneur. Graduates will gain a foundational knowledge of the major distinctions, beyond simply being a local establishment, that make a food operation sustainable in nature. Courses will cover careers in food preparation laws and sanitation guidelines, basic principles, and techniques for sustainable cooking, managing the sustainable kitchen, and the importance of diversity, equity, inclusion and belonging to the achievement of a truly sustainable food system. Foundational courses will equip students with the necessary hands-on skills for employment or self-employment in food service.

Learning Outcomes
1. Demonstrate proficiency with food sanitation requirements. (FON104) 2. Implement sustainable kitchen practices and cooking techniques, including strategies for maximizing use of whole, local, seasonal, and nutrient-dense food. (FON104, FON135, FON163) 3. Implement basic garden-to-table food production and preparation skills. (FON104, FON135, FON163) 4. Employ food safety and sanitation guidelines. (FON104, FON135, FON163, FON165) 5. Apply the knowledge, skills, and habits of mind required in the range of careers available in sustainable food systems. (FON104, FON163, FON165) 6. Operationalize sustainable solutions to the problem of food waste. (FON135, FON163) 7. Describe the importance of equity, sustainability, and geographic location for food entrepreneurs and food service workers in a sustainable food system. (FON135, FON163, FON165) 8. Examine food entrepreneurship principles and processes. (FON163, FON165)

Program Notes
This program is not eligible for Title IV Federal Financial Aid. Students must earn a grade of C or better in all courses within the program.

Admission Criteria
None.

Required Courses

FON104 Certification in Food Service Safety and Sanitation 1
FON135 Sustainable Cooking 3
FON163 Sustainable Kitchen Practices 3
FON165 Sustainable Food Entrepreneurship 3

Credits: 10

Restricted Electives
	Credits:

General Electives
	Credits:

+ indicates course has prerequisites and/or corequisites.
++ indicates that any suffixed course may be selected.

MCCCD Governing Board Approval Date: December 14, 2021

All information 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.