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Major: 3127
Catalog Year: 2023-2024
Effective Term: 2013 Spring
Last Admit Term: 2014 Summer
Award: AAS Total Credits: 60-62 CIP Code: 19.0505 |
Primary College: Rio Salado College
Initiating College: Rio Salado College
Program Availability: Not Found
Program Availability: Shared
Field of Interest: Not Found
Instructional Council: Nutrition (63) GPA: 2.00 |
SOC Code: Not Found
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Program Prerequisites: None
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Required Courses | |||||||||||
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Certificate of Completion in Sustainable Food Systems (5158) 30-31 | Credits: 30-31 |
Restricted Electives | |||
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Students must select 9-12 credits from the list of Restricted Electives: | Credits: 9-12 |
General Electives | |||
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| Credits: |
General Education Requirements | |||
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General Education Requirement | Credits: 18-22 | ||
General Education Core | Credits: 9-12 | ||
First-Year Composition | Credits: 3 | ||
+ Three (3) credits of First Year Composition are met by ENG101 in the Required Courses area.
+ ENG102 First-Year Composition (3) OR + ENG111 Technical and Professional Writing (3) 3 | |||
Oral Communication | Credits: 3 | ||
COM100 Introduction to Human Communication (3) OR
COM110 Interpersonal Communication (3) 3 | |||
Critical Reading | Credits: 0-3 | ||
+ CRE101 College Critical Reading (3) OR
+ CRE111 Critical Reading for Business and Industry (3) OR Equivalent as indicated by assessment 0-3 | |||
Mathematics | Credits: 3 | ||
+ MAT102 Mathematical Concepts/Applications (3) OR
Satisfactory completion of a higher level mathematics course 3 | |||
General Education Distribution | Credits: 9-10 | ||
Humanities, Arts and Design | Credits: 3 | ||
Any approved general education course in the Humanities and Fine Arts area 3 | |||
Social-Behavioral Sciences | Credits: 3 | ||
ECN211 Macroeconomic Principles (3) OR
ECN212 Microeconomic Principles (3) 3 | |||
Natural Sciences | Credits: 3-4 | ||
BIO105 Environmental Biology (4) OR
CHM107 Chemistry and Society (3) 3-4 | |||
Program Competencies | |||
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1. Evaluate conventional and sustainable agriculture practices and their impact on food cultures globally. (AGS182, FON100, FON143, FON161)
2. Analyze how modern agricultural practices have altered communities, cultures, health, and food safety. (AGS182, FON100, FON143, FON161) 3. Contrast organic and inorganic gardening practices. (AGS182, FON162) 4. Summarize organic gardening practices prohibited under the Organic Foods Production Act. (AGS182, FON162) 5. Create a harvesting chart and water schedule for a garden. (AGS182, FON163) 6. Summarize food safety and sanitation guidelines. (FON100, FON104, FON162, FON163, FON285) 7. Operate and maintain restaurant equipment. (FON100, FON104, FON163, FON285) 8. Explain how the culture of food varies by country. (FON100, FON143, FON161) 9. Differentiate between dietary guidelines depending on culture, religion, health beliefs, and ethnicity. (FON100, FON143, FON161) 10. Identify various ingredients and their proper handling procedures. (FON162, FON163) 11. Practice environmentally friendly methods for disposing food waste. (FON161, FON163) 12. Assess the role of the United States Department of Agriculture (USDA). (FON162) 13. Summarize sustainable alternatives available when planning a sustainable restaurant. (FON163) 14. Analyze global environmental issues and challenges for a sustainable future. (FON163) 15. Prepare hot and cold foods for service. (FON285) | |||
+ indicates course has prerequisites and/or corequisites.
++ indicates that any suffixed course may be selected. MCCCD Governing Board Approval Date: November 27, 2012 |