Sustainable Food Systems - B.S.

The bachelor’s degree in Sustainable Food Systems is designed for ecologically-minded students who want to join the wave of change to transform industrial food systems into more resilient, self-renewing, dynamic networks for local to global communities, economies and environments. The program explores the local food web through farm and dock visits and cooking in the professional kitchen while investigating food literacy, culture, public health and food policy. Emphasis is placed on examining the local food web, social structures, and supply chains in relation to the economic realities of food production. A host of free elective credits give students the ability to focus on and further explore areas of environmental sustainability, policy and advocacy, culinary sustainability, public health, supply chain management or writing for development. This experientially-based program takes place at the intersection of social food justice, environmental protection, economic sovereignty and policy, and provides an interdisciplinary framework for students to explore their local food web from diverse perspectives. 

Upon the completion of the program, graduates are expected to:

  • Analyze the effects of change and policy on food systems.
  • Apply agricultural food production, sustainable food practices and cuisine concepts to food system issues.
  • Advocate for sustainable food systems to various audiences.
  • Propose solutions to issues related to the sustainability of food systems.

Sustainable Food Systems

A four-year program leading to the bachelor of science degree

Credits
Foundation Courses
Choose Culinary or Baking & Pastry Foundation12
Culinary
Introduction to Culinary Skills and Techniques (Foundation Courses)
Breakfast & Lunch Cafe
Elements of a la Minute Cooking
Contemporary Cooking & Leadership Functions
Baking and Pastry (21 credits)*
Foundations of Baking and Pastry
Principles of Cake Production and Design
Plated Desserts
Artisan Bread & Viennoiserie I
Artisan Bread & Viennoiserie II
Chocolate, Confections & Mignardise
Artisan Cafe
Major Courses
SFS1001Introduction to Food Systems3
SFS2110Culinary Science, Nutrition & Sensory Analysis3
SFS2210Cooking from the Farmstand3
SFS2410Growing for the Menu3
SFS2411Cooking for Regenerative Foodways3
SFS3001Sustainability in the Culinary Kitchen3
SFS4110Health & the Harvest3
SFS4280Capstone Seminar in Sustainable Food Systems3
Applied/Experiential Learning
CFIT4799College of Food Innovation & Technology Advanced Internship **12
Related Professional Studies
CAR0010Career Management1
FSM1165The Food Safety Manager ***1
FSM2045Introduction to Menu Planning and Cost Controls3
HSC1230Introduction to Public Health3
A&S Core Experience
Communications Foundation Courses9
Rhetoric & Composition I
Rhetoric & Composition II
Communication Skills
Integrative Learning6
Two ILS courses, one at the 2000 level, one at the 4000 level
Arts & Humanities6
Ethics: A Global Perspective
One course from ART, HIST, HUM, LIT, or REL
Mathematics6
A Survey of College Mathematics (or higher, based on student's placement)
Statistics I
Science3
Nutrition
Social Sciences6
Culture and Food
One course from ANTH, ECON, LEAD, PSCI or PSYC
A&S Electives6
Introduction to Political Science
Environmental Science
Free Electives #*
24 credits selected from 1000-4999 numbered offerings within the university ****24
Total Credits122.0

Credits
Policy & Advocacy Focus This focus is only offered at the Providence Campus
PSCI2050Political Communications3
PSCI2100Comparative Politics and Government3
PSCI3300Politics of Food, Human Security and Social Justice3
PSCI3350Political Parties, Social Movements and Interest Groups3
PSCI4100Issues in Political Theory: The Politics of Human Rights in Global Perspective3
Total Credits15.0
Credits
Writing for Development Focus This focus is only offered at the Providence Campus
ENG2010Introduction to Technical Communication3
ENG3010Technical Editing3
ENG3012Report and Proposal Writing3
ENG3016Advanced Business Communication3
Total Credits12.0
Credits
Supply Chain Management Focus
FIT1040Spreadsheet Design for Business Solutions3
MGMT2030Operations and Supply Chain Management I3
MGMT3035Operations and Supply Chain Management II3
MGMT3040Process and Quality Management3
MGMT3045Logistics3
or
MGMT4050Contemporary Issues in Operations and Supply Chain Management Strategy3
Total Credits18.0

#  In addition to classes, free elective credits may be applied to a number of options such as internship, study abroad, Directed Experiential Education courses and courses in a specialization or minor as relevant. For Accelerated Master's program students, up to three graduate-level courses may apply. Students are strongly encouraged to contact a faculty adviser before scheduling free elective credits.