Associate in Applied Science: Food Studies
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College
CIP Code
Requirements
Course | Title | CR | Fall | Spring | Summer |
NFDS 2050 | Introduction to Food Studies | 3 | X | ||
VARIES | Electives by advisement | 6 | X | X | |
VARIES | Practice-Based Experience/ Capstone Project* | 15 | X | X | |
VARIES | Three introductory courses, one each from three of the four core area concentrations | 9 | X | X | |
VARIES | Courses from one concentration (see charts below) | 12 | X | X | |
VARIES | Electives | 15 | X | X | |
TOTAL CREDITS | 60 | ||||
*Students completing the AAS degree are required to complete a minimum of 15 credits in practice-based experiences with departmental approval. These may include internships, prior learning, co-educational experiences, portfolio building, project development, and professional education. The practice-based experience need not be culinary, but must be relevant to the field. Within the 15 practice-based credits, 3 to 6 credits will constitute the student's capstone project, under the guidance of an advisor or a professional appointed by the program's chair or director, based on their experience in internships, co-educational experiences, and professional education (with the exclusion of prior learning.) | |||||
Food Culture, Media, and Communication Concentration (12 Credits)** | Term(s) Offered | ||||
Course | Title | CR | Fall | Spring | Summer |
NFDS 3410 | Eating Identities: Food, Gender and Race | 3 | X | ||
NFDS 2009 | Design Thinking, Food/Climate | 3 | X | ||
NFDS 3615 | Feasting Your Eyes: Food and Film | 3 | X | ||
NFDS 2110 | Culinary Luminaries: A Celebration of Those Who Have Changed the Way We Eat* | 3 | X | ||
NFDS 4100 | Understanding Global Food and Social Justice through Music | 3 | X | ||
NFDS 2906 | NYC Eats: Food, People, Places | 3 | X | ||
NFDS 2615 | Food and Media | 3 | X | ||
NFDS 2080 | Introduction to Food Design | 3 | X | ||
NFDS 2102 | Drinking History | 3 | X | ||
NFDS 2101 | American Culinary History | 3 | X | ||
NFDS 3019 | Black Farmers & Foodways: US | 3 | X | ||
NFDS 2120 | The Sweet and the Bitter | 3 | X | ||
*This course will be offered in the SUMMER . | |||||
Food Health, Science, and the Environment Concentration (12 Credits)** | Term(s) Offered | ||||
Course | Title | CR | Fall | Spring | Summer |
NFDS 3714 | Food and the Environment | 4 | X | ||
NFDS 3406 | Umami Studies | 3 | X | ||
NFDS 3720 | Urban Agriculture and Food Activism* | 3 | X | ||
NFDS 3019 | Black Farmers & Foodways: US | 3 | X | ||
NFDS 2720 | Food and the Human Body | 3 | X | ||
NFDS 2957 | Zero Food Waste | 3 | X | ||
*this course will be offered in the SUMMER. | |||||
Food Policy and Politics Concentration (12 Credits)** | Term(s) Offered | ||||
Course | Title | CR | Fall | Spring | Summer |
NFDS 3201 | Making Sausage: Policy Tools for Food Systems, Environment & Design | 3 | X | ||
NFDS 2009 | Design Thinking, Food/Climate | 3 | X | ||
NFDS 3202 | Food, Power & Paradox | 3 | X | ||
NFDS 3410 | Food and Migration | 3 | X | ||
NFDS 2400 | Kids and Food | 3 | X | ||
NFDS 4100 | Understanding Global Food and Social Justice through Music | 3 | X | ||
NFDS 3019 | Black Farmers & Foodways: US | 3 | X | ||
ULEC 2662 | Global Food and Human Rights | 0 | X | ||
ULEC 2663 | Global Food & Human Rights: DSC | 3 | X | ||
The Business of Food Concentration (12 Credits)** | Term(s) Offered | ||||
Course | Title | CR | Fall | Spring | Summer |
NMGT 2100 | Introduction to Management | 3 | X | ||
NMGT 2115 | Introduction to Marketing | 3 | X | ||
NMGT 2133 | Finance for Management | 3 | X | ||
NMGT 2110 | Basic Accounting | 3 | X | ||
NFDS 3019 | Black Farmers & Foodways: US | 3 | X | ||
**Sample Courses. Others may be approved by Food Studies Program Chair