Sustainable Food Systems (SFSCC)

Location(s): Fort Omaha Campus

Award: Career Certificate

Pathway to Associate Degree: Sustainable Baking Management (BAKE1) or Sustainable Culinary Management (COOK1)
Academic Focus Area: Business

The Sustainable Food Systems Career Certificate develops students’ knowledge and skills in sustainable practices in the food industry, preparing them for roles at the intersection of food-production, environmental stewardship and community well-being.

Graduation Requirements

To earn this degree, a student must complete all required courses.

Total credit hours required: 27.0

Recommended Curriculum Plan

Links to Additional Resources

Tuition Information

Financial Aid

Scholarships

Major Requirements - 18.0 credits

CULI 2560 - Restaurant Service II 4.5 Credits
CULI 2710 - Food Preservation 4.5 Credits
CULI 2860 - Restaurant Leadership 4.5 Credits
CULI 2870 - Cost Management 4.5 Credits

Elective Requirements - 9.0 credits

Select a minimum of 9.0 credit hours from any HLSM courses.

Recommended Curriculum Plan

Sustanable Food Systems (SFSCC)

The following plan is designed to be the most direct path to degree completion and is based on a fall, winter, spring or summer quarter start. Students are expected to meet with their student success navigator or advisor to plan a customized course schedule that meets their specific needs. For more information or assistance with registering, please call 531-622-2400.

Quarter 1
CULI 2560 - Restaurant Service II 4.5 Credits
Elective - Select 1 HLSM course.
Quarter 2
CULI 2710 - Food Preservation 4.5 Credits
Elective - Select 1 HLSM course.
Quarter 3
CULI 2860 - Restaurant Leadership 4.5 Credits
CULI 2870 - Cost Management 4.5 Credits

Program Level Student Learning Outcomes

Passionately and confidently approach any task - in the kitchen, bakery and dining room - synthesize previous lessons, evaluate what needs to be done, and produce excellent results.In a paragraph, summarize the knowledge, program level student learning outcomes, and skills students are expected to achieve.
Openly and purposefully create, recognize and nurture healthy work environments and teams by upholding cultural identity (bringing my whole self), celebrating inclusion (helping others bring their whole selves), demonstrating a strong growth mindset (willingness to get better) and a fierce work-ethic (willingness to keep going in the face of adversity).
Humbly and positively engage others to discover their needs & expectations to create spectacular experiences.
Respectfully and carefully steward resources - products, people and places - for maximum long-term economic and environmental benefit.
Professionally and collaboratively integrate business planning tools into restaurant and foodservice operations