AAS Curriculum
The Associate in Applied Science degree in Food Studies is awarded upon the completion of 60 credits, including at least 45 credits in Food Studies. The major consists of four core courses, providing the foundation for the study of food from the cultural,
economic, political, and environmental points of view, and 12 credits (or four courses, depending on curricular choices), in a concentration area. Fifteen credits are to be completed in a practice-based experience and capstone project approved by
the department and six credits can be chosen from elective courses offered by The New School in topics relevant to students’ professional and cultural interests.
| Courses | Credits |
|---|
| NFDS 2050 Introduction to Food Studies | 3 |
One introductory 3-credit course in three of the four Food Studies core areas:
Food, culture, and communication course options
NFDS 2101 American Culinary History: From the Erie Canal to the Food Network
NFDS 2611 The Language of Food
Health, science, and environment course options
NFDS 2701 Food and the Human Body
NFDS 2750 Molecular Gastronomy
Policy and politics course options
NFDS 2230 The Global Food System
NFDS 2001 Contemporary Food Controversies
Business of food course options
NFDS 2300 Restaurant Ownership
NFDS 2352 Food Product Business | 9 |
Concentrations
Building on one of the introductory courses taken toward the core requirements, students must complete 12 additional credits in one of the four concentrations. Courses taken toward the core
requirement cannot be used to also satisfy the concentration requirement.
Food Culture, Media, and Communication Concentration
Sample courses:
NFDS 2120 The Sweet and the Bitter: A Historical Perspective on Sugar in Culture and Society
NFDS 2615 Food and Media
NFDS 3401 Eating Identities: Food, Gender, and Race in Media
NFDS 3300 Food Fights! Food in Advocacy and Socio-Political Communication
NFDS 3615 Feast Your Eyes: Food and Film
NFDS 2110 Culinary Luminaries: A Celebration of Those
Who Have Changed the Way We Eat*
NFDS 2906 NYC Eats: Food, People, and Places
NFDS 2101 American Culinary History: From the Erie Canal to the Food Network
Food Health, Science, and the Environment Concentration
Sample courses:
NFDS 3714 Food and the Environment
NFDS 3300 Food Fights! Food in Advocacy and Socio-Political Communication
NFDS 2701 Food and the Human Body
NFDS 3274 Urban Food Systems
NFDS 2080 Introduction to Food Design
Food Policy and Politics Concentration
Sample courses:
NFDS 3201 Making Sausage: Policy for Food Systems, Environment, and Design
NFDS 2230 The Global Food System
NFDS 3300 Food Fights! Food in Advocacy and Socio-Political Communication
NFDS 4245 Social Justice in the Sustainable Food System
Business of Food Concentration
(At least six credits in this concentration must be taken in courses in the NFDS subject code.)
Sample courses:
NMGT 2110 Basic Accounting
NMGT 2100 Introduction to Management
NMGT 2115 Introduction to Marketing
NMGT 2133 Finance for Management
NFDS 4010 / UGLB 4010 Food Supply Chains, Sustainability, and Social Justice | 12 |
Approved practice-based experience and capstone project
Students completing the AAS degree are required to complete a minimum of 15 credits in practice-based experiences with departmental approval. These may include internships,
prior learning, co-educational experiences, portfolio building, project development, and professional education. Practice-based experiences need not be culinary but must be relevant to the field. Within the 15 practice-based credits,
3 to 6 credits will constitute the student's capstone project, completed under the guidance of an advisor or a professional appointed by the program's chair or director on the basis of their experience in internships, co-educational
experiences, and professional education (with the exclusion of prior learning). | 15 |
| Food Studies electives (approved by the department) | 6 |
| Approved general electives in any area of study | 15 |
| Total | 60 |