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.
Admission Criteria: Formal application and admission into the Sustainable Food Systems Program is required.
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:
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.
|RE||Restricted Elective||FON135 recommended course||3|
|RC||AGS182||Gardening Practices and Techniques||2|
|RC||FON104||Certification in Food Service Safety and Sanitation||1|
|RC||FON161||Sustainable Food Production Systems||Course offered in Fall only||3|
|RC||FON143||Food and Culture||3|
|RC||FON162||Organic Foods Production||3|
|RC||FON163||Sustainable Restaurant Practices||3|
|RC||FON285||Food and Nutrition Studies Internship||FON161 OR permission of Department Chairperson or Program Director||3|
|RE||Restricted Elective||AGS260 recommended course||4|
Select from the following courses to meet the 6-7 credits of Restricted Electives requirements.
|RE||AGS260||Origin and Composition of Soils||4|
|RE||CUL105||Principles and Skills for Professional Cooking||3|
|RE||CUL113||Commercial Baking Techniques||3|
|RE||FON165||Food Entrepreneurship||Hybrid course offered in Spring only||3|
|Environmental Ethics or
Introduction to Sustainability or
Follow one of the options below to get started on your personal career pathway.
Click here for MCC's easy-to-use Student Checklists.
Learn more about and find contact information for the Food & Nutrition program.
Ask general questions over the phone at 480-781-7400 or via online chat.
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 Certificate of Completion in Sustainable Food Systems (https://aztransmac2.asu.edu/cgi-bin/WebObjects/acres.woa/wa/freeForm?id=46125).
mesacc.edu | 480-461-7000 | © 2014 Mesa Community College | A Maricopa Community College
The Maricopa County Community College District is an EEO/AA institution and an equal opportunity employer of protected veterans and individuals with disabilities.