Sustainable Cuisine explores developing a food system that is healthy for individuals, communities, the economy, and the environment, as well as delicious. Students will discover the relationship of food and the culinary arts to agriculture, food processing and distribution, ecology, ethics, nutrition, health, economics, foodservice operations, politics, culture, and aesthetics from a perspective of sustainability. This unique program prepares students for the emerging challenges and opportunities involved in creating sustainable food systems and foodservice operations.
The AAS degree in Sustainable Cuisine and the Certificate in Sustainable Food Systems require students to attend at least one spring, summer, and fall term in order to experience agroecology in a variety of seasons. Students earning the AAS degree will also earn both the certificate in Sustainable Food Systems and the certificates in Sustainable Cuisine Operations I and Sustainable Cuisine Operations II .
This curriculum includes many of the courses included in the Associate of Applied Science degree in Culinary Arts and the Associate of Applied Science degree in Restaurant Management and credits may be applied toward those degrees.
Students must demonstrate college-level reading, writing, and mathematical skills as pre-requisistes for courses within this program. Skills in these areas may affect the sequence of courses in which you can enroll and may also extend the time required to complete the program. For more details, see the Academic Placement and Testing section.
Graduates of the program earn an Associate of Applied Science Degree in Sustainable Cuisine.
The Sustainable Cuisine program is offered at the Edwards campus. Please see your advisor for a recommended sequence of courses.
