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 to the 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.

Student Learning Outcomes

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

🗸 Demonstrate independent learning and effective communication skills. Demonstrate responsibility for personal action and choices.
Communicate effectively both orally and in writing.
🗸 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.
🗸 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.
🗸 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.