Center for Curriculum and Transfer Articulation
Major: 5158
First Term: 2013 Spring   
Award: CCL  
Total Credits: 30-31
CIP Code: 19.0505

Occupational Area: Hospitality and Tourism: Food and Nutrition
Instructional Council: Nutrition (63)
GPA: 2.00
SOC Code:


Description: The Certificate of Completion (CCL) in Sustainable Food Systems program is designed for students who want to learn about historical events that mark the nation`s current food model and take part in creating solutions to alter this model to produce a more sustainable food system worldwide. Course topics include concepts covering basic nutrition, organic foods production, gardening concepts, food safety and security, food entrepreneurship, careers in the field of food and nutrition, sustainable food preparation practices, and food preparation laws for small-scale food businesses. Students may also earn certification in a national food service safety and sanitation program. An Associate in Applied Science (AAS) degree in Sustainable Food Systems is also available.


Consumer Program Costs and Career Information: MC, RS



Required Courses
AGS182 Gardening Practices and Techniques 2
FON100 Introductory Nutrition 3
FON104 Certification in Food Service Safety and Sanitation 1
FON143 Food and Culture 3
FON161 Sustainable Food Production Systems 3
FON162 Organic Foods Production 3
FON163 Sustainable Restaurant Practices 3
+FON285 Food and Nutrition Studies Internship 3
Credits: 21

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)
Last Updated: 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.





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