Curriculum Outline


The SCFS minor curriculum is comprised of 3 components that could be done in three semesters

  1. In your first semester with SCFS, you will participate in component one of the minor. Component one is a theoretical basis for the food system including social and economic aspects of the food system taking two classes such as 2705 Sociology of Food (could also take NUSC 3230 or its pre-requisite), and a course in food production (SPSS 2500E).

  2. That summer, you will have the opportunity to participate in an Experiential Learning Semester. This means you will work in food production at a farm or community garden, engage in an intensive internship with a community partner, and earn a student intern stipend. We suggest working with our Spring Valley Student Farm! 

  3. After your experiential learning semester, you will continue your intensive internship with your community partner for credit by signing up for a (6) credit internship through Sociology, Geography, or CAHNR. During the fall, you will be able to take ARE 3260, ARE 4438, NRE 3265, SPSS 2100, SPSS 3610. You will also bring together the work you have done in a class where you research the academic side of your internship and build your portfolio to complete your minor.

This is a curriculum outline, but we are happy to work with your needs and interests as a student to build a curriculum that is tailored to you!


Procedure for Declaring and Completing a Minor

  1. Review the minor requirements in the catalog or plans of study
  2. Meet with the minor advisor, listed in each plan of study below. 
  3. Declare the minor online through the CLAS Online Program Change or by turning in the paper plan of study to Young 206. 
  4. Work with minor advisor to complete minor requirements. 
  5. Apply for graduation in StudentAdmin. 
  6. Submit final plan of study online for the minor when submitting major final plan of study. 

Course of Study

Procedure for Declaring and Completing a Minor

"18 credits total”

Course Pre-Requisites Semester Offered Credits
(2 Electives)

SOCI 2705 - Sociology of Food,

ARE 3260 - Food Policy,

ARE 4439,

NRE 3265 - Sustainable Urban Ecosystems,

NUSC 3230 - Community Nutrition

NUSC 2200 - Nutrition and Human Development (for NUSC 3230) Fall (ARE)

Spring (SOCI)

6 credits
Capstone Sem./Thesis (e.g. GEOG 4000W)    3 credits
Approved Internship 6 credits, Service Learning
(1 food production elective)

SPSS 2100 - Environmental Sustainability of Food Production in Developed Countries,

SPSSE 2500 - Principles and Concepts of Agroecology,

SPSS 3610 - Organic and Sustainable Vegetable Production

Spring (SPSSE 2500) 3 credits