Plant-Based Nutrition and Sustainable Agriculture

The Plant-Based Nutrition and Sustainable Agriculture Certificate Program brings farm-to-fork into the classroom. It provides the science that supports the benefits of whole plant-based foods tothe health of the individual as well as the environment. Students will gain knowledge in the function of plant-based foods towards the treatment and prevention of chronic diseases. The program addresses the environmental and social concerns with strategies and principles of sustainable agriculture.Students will master the theories and skills of plant-based food preparation bringing the food to the fork and into everyday food choices. There are career opportunities in restaurants, food service facilities, farms, urban farms,sustainable/organic farms, school garden, health education after completion of this certificate. 

It is projected that annually 5 students will earn this new certificate upon state approval.

Program Student Learning Outcomes:

Upon completion of this program, the student will be able to:

• PSLO 1: Demonstrate independent learning and effective communication skills.
• Demonstrate responsibility for personal action and choices.
• Communicate effectively both orally and in writing.
• PSLO 2: Explain the principles of nutrition and its effect on health.
• Relate the dietary causes of chronic diseases.
• Evaluate the role of plant-based foods on health and the environment.
• PSLO 3: Demonstrate a fundamental understanding of health behaviors on nutritional and health status.
• Schematize the effects of personal food choice on health, the environment and public policy.
• PSLO 4: Basic and advanced plant science/horticulture skills development and improvement.
• Demonstrate and apply the theories of sustainable and organic agriculture.
• Demonstrate a fundamental understanding of soils, soil development, soil building and preparation and sustainable soil management.
• Demonstrate a fundamental understanding of hydraulics and irrigation design, installation, and water management principles and practices.
• Create agriculture design concepts based on sound, sustainable soil management, water conservation, construction and maintenance, and integrated pest management best practices.
• PSLO 5: Effectively and accurately prepare and analyze raw ingredients and prepared foods.
• Evaluate food through sensory evaluation of texture, taste, color, presentation, smell and umami.
• Identify optimal cooking procedures/heat transfer to maximize nutrient content as well as the quality of the ingredients and dish as a whole.
• Analyze quality defects in cooked products and specify possible errors in techniques or ingredient selection.
• PSLO 6: Implement proper sanitary and safety techniques.
• Demonstrate appropriate food handling and sanitary techniques.
• Utilize kitchen tools/equipment appropriately.

This existing low-unit Certificate of Proficiency is being submitted for state approval as a Certificate of Achievement Requiring 8 to Less than 16 Semester Units.