Catalog Year:
2024 - 2025, 2025 - 2026
The Plant-Based Sustainable Nutrition, Agriculture, and Culinary Arts Certificate Program provides the science, and history, that supports the benefits of whole plant-based foods for health, sustainable agriculture, and culinary arts. Explores how food choice can promote sustainable food industry, public policy, health, and equity.
Career Opportunities
Pathway to jobs in restaurants, food service facilities, farms, urban farms, sustainable/organic farms, school gardens.
Complements a nutrition, agriculture, and/or public health degree.
Required Courses (11 Credits)
Units: 11.0
2.0
CUL 241
CULINARY GARDENING: COOL SEASON CROPS
2.0
OR
CUL 242
CULINARY GARDENING: WARM SEASON CROPS
2.0
AGPS 246
INTRODUCTION TO SUSTAINABLE AGRICULTURE
3.0
CUL 249
PLANT-BASED CUISINE
3.0
NUTR 249
PLANT-BASED NUTRITION
3.0
Total: 11.0
Program Outcomes
Outcome
Plan a local, plant-based sustainable food system, connecting nutrition, agriculture/gardening, and cuisine, including plant selection and production, menu development, and food production.
Assessment
Final capstone project: Implementation plan for plant-based sustainability centered nutrition
Outcome
Schematize the effects of personal food choice on nutrition, health, environmental sustainability, and public policy.
Assessment
Student personal survey
Outcome
Create agriculture design concepts based on sustainable soil management, water conservation, construction and maintenance, and integrated pest management best practices.
Assessment
Sustainable and conventional farming systems compare/contrast analysis report
Outcome
Select and prepare plant-based dishes, using cooking techniques supporting optimal nutrition, safety, and dining experience, for small and large volume food service/production.
Assessment
Final project: Food production event