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 Foundation | 12 | |
| 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 | ||
| SFS1001 | Introduction to Food Systems | 3 |
| SFS2110 | Culinary Science, Nutrition & Sensory Analysis | 3 |
| SFS2210 | Cooking from the Farmstand | 3 |
| SFS2410 | Growing for the Menu | 3 |
| SFS2411 | Cooking for Regenerative Foodways | 3 |
| SFS3001 | Sustainability in the Culinary Kitchen | 3 |
| SFS4110 | Health & the Harvest | 3 |
| SFS4280 | Capstone Seminar in Sustainable Food Systems | 3 |
| Applied/Experiential Learning | ||
| Choose 12 credits from the following: ** | 12 | |
| College of Food Innovation & Technology Advanced Internship | ||
| Directed Experiential Education D | ||
Study Abroad SA | ||
| Related Professional Studies | ||
| CAR0010 | Career Management | 1 |
| FSM1165 | The Food Safety Manager *** | 1 |
| FSM2045 | Introduction to Menu Planning and Cost Controls | 3 |
| FYS1020 | First-Year Seminar | 1 |
| HSC1230 | Introduction to Public Health | 3 |
| A&S Core Experience | ||
| Communications Foundation Courses | 9 | |
| Rhetoric & Composition I | ||
| Rhetoric & Composition II | ||
| Communication Skills | ||
| Integrative Learning | 6 | |
Two ILS courses, one at the 2000 level, one at the 4000 level | ||
| Arts & Humanities | 6 | |
| Ethics: A Global Perspective | ||
One course from ART, HIST, HUM, LIT, or REL | ||
| Mathematics | 6 | |
| A Survey of College Mathematics (or higher, based on student's placement) | ||
| Statistics I | ||
| Science | 3 | |
| Nutrition | ||
| Social Sciences | 6 | |
| Culture and Food | ||
One course from ANTH, ECON, GEND, LEAD, PSCI, RES or PSYC | ||
| A&S Electives | 6 | |
| Introduction to Political Science | ||
| Environmental Science | ||
| Free Electives #* | ||
| 24 credits selected from 1000-4999 numbered offerings within the university **** | 24 | |
| Total Credits | 123.0 | |
- *
Students choosing Baking and Pastry Arts Foundation courses will use 9 credits of free electives towards the baking lab requirements and have 15 credits of free electives required.
- **
Students in the Sustainable Food Systems program must complete an Applied Experiential Education experience relevant to their area of study in sustainable food systems, including: food production, supply chain management, public health, policy and advocacy, or other related field.
- ***
Students must pass a national exam that is recognized by the Conference for Food Protection as a graduation requirement.
- ****
Students may choose to enhance their major by selecting from minors such as Culinary Sustainability, Environmental Sustainability, or Public Health; or courses within one or more of the areas of focus below; or work with an adviser to design their own experience. Students are responsible for meeting prerequisites.
D Directed Experiential Education (DEE) opportunities are based on project availability with community partners and student eligibility. For more information, visit Experiential Education & Career Services (EE&CS).
SaTo be eligible to count toward Applied/ Experiential Learning, a Study Abroad offering must meet certain requirements. Contact JWU Global to discuss eligible Study Abroad options for this degree program.
# 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 advisor before scheduling free elective credits.
Credits Policy & Advocacy Focus This focus is only offered at the Providence Campus | ||
| PSCI2050 | Political Communications | 3 |
| PSCI2100 | Comparative Politics and Government | 3 |
| PSCI3300 | Politics of Food, Human Security and Social Justice | 3 |
| PSCI3350 | Political Parties, Social Movements and Interest Groups | 3 |
| PSCI4100 | Issues in Political Theory: The Politics of Human Rights in Global Perspective | 3 |
| Total Credits | 15.0 | |
Credits Writing for Development Focus This focus is only offered at the Providence Campus | ||
| ENG2010 | Introduction to Technical Communication | 3 |
| ENG3010 | Technical Editing | 3 |
| ENG3016 | Advanced Business Communication | 3 |
| Total Credits | 9.0 | |
Credits Supply Chain Management Focus | ||
| FIT1040 | Spreadsheet Design for Business Solutions | 3 |
| MGMT2030 | Operations and Supply Chain Management I | 3 |
| MGMT3035 | Operations and Supply Chain Management II | 3 |
| MGMT3040 | Process and Quality Management | 3 |
| MGMT3045 | Logistics | 3 |
| or | ||
| MGMT4050 | Contemporary Issues in Operations and Supply Chain Management Strategy | 3 |
| Total Credits | 18.0 | |