Associate in Applied Science in Sustainable Food Systems

Food & Nutrition

Degree Information

Academic Plan Code

3127

Credits

77–78

Career Pathway

Associated Programs

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.

Program Prerequisites

Certificate of Completion in Sustainable Food Systems (Academic Code 5158).  See the course sequence for the CCL 5158 and additional Restricted Electives course options.

Admission Criteria:  Formal application and admission into the Sustainable Food Systems program is required.

Course Sequence by Term

The following is a suggested course sequence by term for the pathway.  Students should keep in mind the items below that affect their success in completing the pathway as listed:

  • The course sequence is laid out by suggested term.  It is understood that students may enter the program at different times of the year.
  • Academic achievement is related to initial course placement determined by course placement tests, completion of 100-200 level course pre-/corequisites,  any courses below 100 level, and program prerequisites.
  • Students should meet with an academic advisor, or program director, or counselor who can assist in assessing student needs that may affect course enrollment.  Appropriate resources can be discussed and agreed to in order to address student needs and support successful course completion.

Program Area Key:

  • Critical Rdg = Critical Reading
  • FYC = First Year Composition
  • HUM = Humanities and Fine Arts
  • Mathematics = Mathematics
  • NS = Natural Science
  • Oral Comm = Oral Communication
  • PP = Program Prerequisite
  • SB = Social & Behavioral Sciences
  • RC = Required Courses
  • RE = Restricted Electives

Course Sequence total credits may differ from the program information located on the MCCCD curriculum website due to program and system design.

Students must earn a grade of "C" or better for all courses required within the program.

Program Prerequisites

Program
Area
Course
Number
Course Name Prerequisites Notes Credits
28
Program Prerequisite FON100 Introductory Nutrition 3
Program Prerequisite Restricted Elective 3
Program Prerequisite AGS182 Gardening Practices and Techniques 2
Program Prerequisite FON104 Certification in Food Service Safety and Sanitation 1
Program Prerequisite FON161 Sustainable Food Production Systems 3
Program Prerequisite FON143 Food and Culture 3
Program Prerequisite FON162 Organic Foods Production 3
Program Prerequisite FON163 Sustainable Restaurant Practices 3
Program Prerequisite FON285 Food and Nutrition Studies Internship 3
Program Prerequisite Restricted Elective 4

Term 1

Program
Area
Course
Number
Course Name Prerequisites Notes Credits
12
FYC ENG101 First-Year Composition 3
Mathematics MAT102 Mathematical Concepts/Applications 3
RC FON161 Sustainable Food Production Systems 3
RE Restricted Elective 3

Term 2

Program
Area
Course
Number
Course Name Prerequisites Notes Credits
15–16
FYC ENG102 or
ENG111
First-Year Composition or
Technical and Professional Writing
3
RC FON143 Food and Culture 3
NS BIO105 or
CHM107
Environmental Biology or
Chemistry and Society
3–4
HUM PHI216 Environmental Ethics 3
RC FON165 Food Entrepreneurship 3

Term 3

Program
Area
Course
Number
Course Name Prerequisites Notes Credits
13
SB ECN211 or
ECN212
Macroeconomic Principles or
Microeconomic Principles
3
Critical Rdg CRE101 or
CRE111
College Critical Reading or
Reading for Business and Industry
3
Oral Comm COM100 or
COM110
Introduction to Human Communication or
Interpersonal Communication
3
RE Restricted Elective 4

Term 4

Program
Area
Course
Number
Course Name Prerequisites Notes Credits
9
RC FON104 Certification in Food Service Safety and Sanitation 1
RC FON285 Food and Nutrition Studies Internship 3
RC AGS182 Gardening Practices and Techniques 2
RE Restricted Elective 3

Program Electives

Select from the following courses to meet the Restricted Elective requirement.

Program
Area
Course
Number
Course Name Prerequisites Notes Credits
RE AGS260 Origin and Composition of Soils 4
RE CUL105 Principles and Skillsfor Profesional Cooking 3
RE CUL113 Commercial Baking Techniques 3
RE FON135 Sustainable Cooking 3
RE FON165 Food Entrepreneurship 3

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Program Information

Learn more about and find contact information for the Food & Nutrition program.

General Help

Ask general questions over the phone at 480-781-7400 or via online chat.

Disclaimer

All information is administered by the Center for Curriculum and Transfer Articulation at Maricopa County Community College District and 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.

View MCCCD's program website for the Associate in Applied Science in Sustainable Food Systems (https://aztransmac2.asu.edu/cgi-bin/WebObjects/acres.woa/wa/freeForm3?id=46124).