# PLANT-BASED SUSTAINABLE NUTRITION, AGRICULTURE, AND CULINARY ARTS (Certificate of Specialization)

Cuesta College · 2026-2027 Catalog · Department: Culinary Arts

Source: https://cuesta.curriqunet.com/catalog/iq/30065/30066/30067/30068/30233

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.

**Learning Outcome(s):**

1.  Plan a local, plant-based sustainable food system, connecting nutrition, agriculture/gardening, and cuisine, including plant selection and production, menu development, and food production.
2.  Schematize the effects of personal food choice on nutrition, health, environmental sustainability, and public policy.
3.  Create agriculture design concepts based on sustainable soil management, water conservation, construction and maintenance, and integrated pest management best practices.
4.  Select and prepare plant-based dishes, using cooking techniques supporting optimal nutrition, safety, and dining experience, for small and large volume food service/production.

| Course | Title | Units |
| --- | --- | --- |
| **Required Courses (11 Credits)** | | 11 |
| CUL 241 | CULINARY GARDENING: COOL SEASON CROPS | 2 |
| or CUL 242 | CULINARY GARDENING: WARM SEASON CROPS | 2 |
| AGPS 246 | INTRODUCTION TO SUSTAINABLE AGRICULTURE | 3 |
| NUTR 249 | PLANT-BASED NUTRITION | 3 |
| NUTR 250 | PLANT-BASED FOODS: SELECTION, PREPARATION, AND WELLNESS | 3 |
| **Total** | | **11** |