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, advanced culinary sustainability, 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
|CUL1100||Introduction to Culinary Skills and Techniques||3|
|CUL1210||Breakfast & Lunch Cafe||3|
|CUL1320||Elements of a la Minute Cooking||3|
|CUL1410||Contemporary Cooking & Leadership Functions||3|
|HSC1230||Introduction to Public Health||3|
|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 Resilient Foodways||3|
|SFS3001||Sustainability in the Culinary Kitchen||3|
|SFS4110||Health & the Harvest||3|
|SFS4280||Capstone Seminar in Sustainable Food Systems||3|
|CFIT4799||College of Food Innovation & Technology Advanced Internship *||12|
|Related Professional Studies|
|FSM1165||The Food Safety Manager **||1|
|FSM2045||Introduction to Menu Planning and Cost Controls||3|
|A&S Core Experience|
|Communications Foundation Courses||9|
|Advanced Composition and Communication|
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
|A Survey of College Mathematics (or higher, based on student's placement)|
|Culture and Food|
One course from ANTH°°, ECON, LEAD, PSCI or PSYC
|Introduction to Political Science|
|Free Electives #|
|24 credits selected from 1000-4999 numbered offerings within the university ***||24|
Students in the Sustainable Food Systems program must complete an internship relevant to their area of study in sustainable food systems, including: food production, policy or advocacy.
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 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 pre- and co-requisites.
CreditsCulinary Sustainability Focus
|SFS3002||Ancient Grains & Hearth Breads||3|
|SFS3144||Farm to Table Desserts||3|
|SFS4001||Cultivating Local Food Systems||3|
CreditsPolicy & Advocacy Focus This focus is only offered at the Providence Campus
|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|
CreditsEnvironmental Sustainability Focus
|SCI2030||Introduction to Ecology||3|
|SCI3020||Sustainability Policy and Planning||3|
|SCI3080||The Business of Sustainability||3|
|SCI4090||Research Seminar in Sustainability||3|
CreditsWriting for Development Focus
|ENG2010||Introduction to Technical Communication||3|
|ENG3012||Report and Proposal Writing||3|
|ENG3016||Advanced Business Communication||3|
# 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.
Visit Courses by Subject Code for a listing of all campus courses.
‡HUM courses are not offered in North Miami or Online.
^BIO courses are not offered in North Miami.
¶CAD courses are only offered in Providence.
±CHM courses are not offered in North Miami or Online.
°PHY courses are not offered in Charlotte.
°°ANTH courses are not offered in North Miami or Charlotte.