Center for Curriculum and Transfer Articulation
Major: 3127
First Term: 2013 Spring   
Award: AAS
Total Credits: 60-62
CIP Code: 19.0505

Occupational Area: Hospitality and Tourism: Food and Nutrition
Instructional Council: Nutrition (63)
GPA: 2.00
SOC Code: Not Found

Description: The Associate in Applied Science (AAS) in Sustainable Food Systems program is designed for a diverse student population, including those who are currently working within the food service industry and are interested in building upon their culinary skills in sustainable practices, as well as those with no culinary background. The program provides students with an overview of historical events that mark the Nation`s current food model, in addition to alternative methods for altering this model and creating more sustainable foods. Courses include concepts supporting the real food movement, which represents reeducating the individual and the community on the way food is purchased, brought to the table, and consumed. In addition, courses will cover basic nutrition, organic foods production, gardening concepts, food preparation laws and sanitation guidelines, basic principles, and preparation techniques for the cooking and baking process. The program also includes a Certificate of Completion (CCL) in Sustainable Food Systems.

Required Courses
Certificate of Completion in Sustainable Food Systems (5158) 30-31
Credits: 30-31

Program Competencies
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)
MCCCD Governing Board Approval Date: November 27, 2012

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.