This new program of study was developed with advisory groups of chefs, farmers, food processors/distributors, and food industry entrepreneurs incorporating the latest professional culinary standards. Graduates of the program will work as chefs or food entrepreneurs in a variety of settings using their "farm to table" competencies to positively impact health.

Students will spend most of their time working in a real production kitchen and foodservice environment, on a sustainable farm, and in an active food production and distribution facility. The curriculum is grounded at the intersection of food production, social justice, environmental sustainability, nutrition and health. Our close proximity to nursing and allied healthcare programs at the college and new state-of-the-art facilities for culinary, food production, and urban growing environments make this a unique hands-on learning opportunity.

Currently enrolled students should check their Degree Works audit for specific course and program information. Students should also consult with a counselor or advisor for program specific information.

Required Classes

  • Food Industry Career Planning
  • Intro Sustainable Food Systems
  • Summer/Fall Crops Practicum
  • Winter Crops Practicum
  • Healthy Plant to Plate
  • Food Safety Essentials
  • The Science of Food
  • Culinary Foundations
  • Purchasing Practices
  • Food Preservation
  • Menus for Diet & Health
  • Baking & Dessert Fundamentals
  • Fast Casual Cafe Production
  • Fast Casual Cafe & Event Ops
  • Restaurant Dinner Production
  • Restaurant Service & Mgmt
  • Culinary Internship
  • College Writing I
  • College Writing & Research
  • Writing for the Workplace
  • Fundamental Prof Communication
  • Culinary & Food Industry Math
  • Nutrition for Health
  • Political Science
Program taught in:
  • English (US)

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This course is Campus based
Start Date
Jan 2020
May 2020
Sep 2020
2 years
6,576 USD
Annual tuition fee for 24 credits
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