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 gardening concepts, food safety and security, sustainability principles and strategies, global food systems and sustainable food productions systems. 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
Suggested Course Plan Sequenced by Semester: MC, RS
Program Notes: Students must earn a grade of "C" or better in all courses required within the program.
+ indicates course has prerequisites and/or corequisites.
Admission Criteria: Formal application and admission into the Sustainable Food Systems program is required. Applications are available from a program advisor.
Program Prerequisites: None
Program Prerequisites
+ ENG101 First-Year Composition (3) OR
+ ENG107 First-Year Composition for ESL (3) 3
Credits: 3
Required Courses
AGS182 Gardening Practices and Techniques 2
FON104 Certification in Food Service Safety and Sanitation 1
FON161 Sustainable Food Production Systems 3
SUS100 Introduction to Sustainability 3
Credits: 9
Restricted Electives
Students must choose nine (9) credits from the list of Restricted Electives below:
CUL105 Principles and Skills for Professional Cooking 3
CUL113 Commercial Baking Techniques 3
FON100 Introductory Nutrition 3
FON135 Sustainable Cooking 3
FON143 Food and Culture 3
FON163 Sustainable Kitchen Practices 3
FON165 Food Entrepreneurship 3
Credits: 9
General Electives
Credits:
Program Competencies
1. Contrast organic and inorganic gardening practices. (AGS182)
2. Summarize organic gardening practices prohibited under the Organic Foods Production Act. (AGS182)
3. Create a harvesting chart and water schedule for a garden. (AGS182)
4. Evaluate conventional and sustainable agriculture practices and their impact on food cultures globally. (AGS182, FON161, SUS100)
5. Analyze how modern agricultural practices have altered communities, cultures, health, and food safety. (AGS182, FON161, SUS100)
6. Summarize food safety and sanitation guidelines. (FON104)
7. Operate and maintain restaurant equipment. (FON104)
8. Explain how the culture of food varies by country. (FON161)
9. Differentiate between dietary guidelines depending on culture, religion, health beliefs, and ethnicity. (FON161)
10. Practice environmentally friendly methods for disposing food waste. (FON161)
+ indicates course has prerequisites and/or corequisites.
++ indicates that any suffixed course may be selected.
MCCCD Governing Board Approval Date: May 27, 2014
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.
