Overview
The Certificate in Sustainable Food Systems, offered by the Department of Architecture and Environmental Design (AED), provides students the opportunity to enhance their majors with an interdisciplinary approach to investigate the complexities of food systems that includes horticulture, city planning, and public health. Courses in the certificate explore the relationship of farmland preservation, food production practices, and supply alternatives that improve local economies, reduce energy consumption, lower environmental impact, and ensure widespread access to affordable and healthy food. This prepares students to contribute to the overall sustainability of the communities in which they live and work and strengthens students' preparation to work as professionals in environmentally-oriented fields or as citizen activists.
The certificate is available to all undergraduate degree students and non-degree students. Consult with an academic advisor about how the required courses fit into academic and career plans.
Campus Locations: Ambler, Main
Program Code: TA-SUFS-CERT
Contact Information
Ambler Campus
Office of Academic Advising and Student Success
The Learning Center
267-468-8200
ambleradvising@temple.edu
Main Campus
Academic Advising Office
Tyler Art Building, Suite 212
215-777-9229
tyler.advising@temple.edu
Learn more about the undergraduate certificate in Sustainable Food Systems.
Requirements
This 12 credit certificate may be conferred upon a student by recommendation of the faculty and upon satisfactory completion of the required credits with a minimum cumulative GPA of 2.0.
At least half of the courses required for the certificate must be completed at Temple University.
| Code | Title | Credit Hours |
|---|---|---|
| Note: The symbol after the course title indicates that the class is offered ONLY in the semester indicated. | ||
| (F) = offered fall only | ||
| (FE) = offered fall of even numbered years | ||
| (FO) = offered fall of odd numbered years | ||
| (S) = offered spring only | ||
| (SE) = offered spring of even numbered years | ||
| (SO) = offered spring of odd numbered years | ||
| (O) = offered occasionally | ||
| Code | Title | Credit Hours |
|---|---|---|
| Required Courses | ||
| Select two of the following: | 5-6 | |
| Sustainable Food Systems Planning (F) | ||
| Fundamentals of Horticulture 1 | ||
| Food Crops I (S) | ||
| Nutrition and Health | ||
| Electives | ||
| Select at least two of the following: 1 | 7-6 | |
| Land Use Planning (FO) | ||
| Environmental Planning (S) | ||
| Ecological Planning and Development (FE) | ||
| Sustainability in Suburban Communities (SE) | ||
| Sustainable Community Design and Development | ||
| Greenhouse Management (F) | ||
| Plant Propagation (S) | ||
| Introduction to Beekeeping | ||
| Special Topics in Horticulture/Landscape Architecture I 2 | ||
| Special Topics in Horticulture/Landscape Architecture II 2 | ||
| Special Topics 2 | ||
| Total Credit Hours | 12 | |
- 1
If HORT 1001 is taken as one of the required courses, students must complete 7 credits of elective coursework.
- 2
Consult with an advisor to make certain topic is relevant for the certificate.