Sustainable Farming and Food Systems
A.A.S. Degree
Sustainable Farming and Food Systems
The Sustainable Farming and Food Systems program emphasizes the practical skills it takes to manage a small, diverse farm, while providing students with a broad exposure to the social and ecological considerations of truly sustainable food production and distribution. Students in the program take courses in entrepreneurship, accounting, environmental studies, biology, and unique food systems seminars. They will apply this knowledge on a working farm located on the College's main campus and work closely with food retailers, restaurants, as well as the College Eatery and the College’s Coltivare culinary center in downtown Ithaca as part of the College's unique Farm to Bistro concept.
Careers on Career Coach
This program should have wide appeal to students with diverse career goals. Those wishing to become farmers will gain practical on-farm experience with issues such as spring planning, farm management, pest control, harvesting techniques, and post-harvest handling. Students who wish to work more broadly with community groups in advocacy positions will find courses that emphasize social issues, ecological relationships, and ethical considerations.
Select a career below to connect to Career Coach and find information about that career including median salary and job postings.
Explore more career options: A.A.S.
Program Chairs
Susan Stafford
Professor
Sue Stafford brings 30 years of experience in the hospitality industry to her position in the classroom as chair of the Hotel and Restaurant Management, Culinary Arts, and Wine Marketing Degree Programs. She was also instrumental in the development of the farm to bistro concept, which features an organic farm on campus that provides fresh produce to the College's downtown Ithaca restaurant and culinary center, Coltivare.
Amanda Bisson
Assistant Professor
Chef Amanda Bisson joined TC3 in 2017 as an educator in both culinary arts and sustainable farming. With over 10 years’ experience in both industries, she offers a wealth of knowledge to students in the Farm to Bistro learning community. Chef Bisson strongly believes in partnerships between chefs and farmers and their capacity to impact community food systems. “Culinary Arts is not just a career; it is a language, a science, an art, and comes with social responsibility to our community” she says.
Transfer Options
Although this curriculum is not primarily designed for transfer, students may work with their advisor to design a program of study populated by courses that transfer to programs offered by 4-year institutions. Recent graduates have transferred to the Cornell University College of Agriculture and Life Sciences, Hampshire College, SUNY ESF, Unity College, Binghamton University, and other 4-year colleges.
Highlighted Courses
Degree Requirements
A.A.S.
Minimum Credits for Graduation:
60 credits
Fall Term 1
Minimum Total Semester Credits: 15
| CAPS121, Introduction to Spreadsheets, 1 cr. | Schedule: Sp, Su, Fa, Wi |
| ENGL100, Academic Writing I, 3 cr. A minimum grade of C is required in ENGL 100. A student exempted from ENGL 100 must substitute a 3-credit Unrestricted Elective. The course should be chosen in consultation with the student's academic advisor. |
Schedule: Sp, Su, Fa, Wi |
| ENVS101, Introduction to Environmental Science, 3 cr. | Schedule: Sp, Su, Fa, Wi |
| ENVS110, Food Systems Seminar I: Introduction to the U.S. Food System, 2 cr. A minimum grade of C is required in ENVS 110. ENVS 110 is only offered in the Fall semester. |
Schedule: Sp, Su, Fa, Wi |
| ENVS116, Soil Science, 3 cr. A minimum grade of C is required in ENVS 116. ENVS 116 is only offered in the Fall semester. |
Schedule: Sp, Su, Fa, Wi |
| ENVS117, Fall Farming Internship, 2 cr. A minimum grade of C is required in ENVS 117. ENVS 117 is only offered in the Fall semester. |
Schedule: Sp, Su, Fa, Wi |
|
|
Use Schedule Search for electives |
Spring Term 1
Minimum Total Semester Credits: 16
| BIOL119, Botany, 3 cr. BIOL 119 is only offered in the Spring semester. |
Schedule: Sp, Su, Fa, Wi |
| ENGL101, Academic Writing II, 3 cr. | Schedule: Sp, Su, Fa, Wi |
| ENVS111, Food System Seminar II: Food Movements, 2 cr. A minimum grade of C is required in ENVS 111. ENVS 111 is only offered in the Spring semester. |
Schedule: Sp, Su, Fa, Wi |
| ENVS141, Agroecology, 3 cr. A minimum grade of C is required in ENVS 141. ENVS 141 is only offered in the Spring semester. |
Schedule: Sp, Su, Fa, Wi |
| ENVS142, Spring Farming Internship, 2 cr. A minimum grade of C is required in ENVS 142. ENVS 142 is only offered in the Spring semester. |
Schedule: Sp, Su, Fa, Wi |
|
Select a minimum of 3 credits from the courses listed below:
MATH109, Statistical Literacy, 3 cr. MATH120, College Algebra, 4 cr. MATH122, Technical Mathematics, 3 cr. MATH138, Precalculus Mathematics, 4 cr. MATH200, Statistics, 3 cr. MATH201, Calculus I, 4 cr. MATH202, Calculus II, 4 cr. MATH203, Calculus III, 4 cr. MATH206, Differential Equations, 4 cr. MATH216, Discrete Mathematics, 4 cr. |
Use Schedule Search for electives |
Summer Term 1
Minimum Total Semester Credits: 12
| ENVS202, Integrated Pest Management, 3 cr. A minimum grade of C is required in ENVS 202. ENVS 202 is only offered in the Summer semester. |
Schedule: Sp, Su, Fa, Wi |
| ENVS203, Summer Farming Internship, 3 cr. A minimum grade of C is required in ENVS 203. ENVS 203 is only offered in the Summer semester. |
Schedule: Sp, Su, Fa, Wi |
|
Select a minimum of 3 credits from the courses listed below:
Recommended Electives: ACCT 101, BIOL 102, BIOL 104, BIOL 105, BIOL 114, BIOL 211, BUAD 103, BUAD 106, CAPS 152, CHEM 107, CHEM 108, CULI 101, CULI 120, FITN 170, HLTH 215, HRMG courses, HSTY 202, SPAN 101, SPAN 102, or WINE courses. Students may also wish to consider Study Abroad trips to Italy (HRMG 220 and ANTH 261) or Colombia (HSTY/POSC 260 and BIOL 116). Nine total Unrestricted Elective credits are required in the degree program. @ |
Use Schedule Search for electives |
|
Select a minimum of 3 credits from the courses listed below:
Recommended Electives: ACCT 101, BIOL 102, BIOL 104, BIOL 105, BIOL 114, BIOL 211, BUAD 103, BUAD 106, CAPS 152, CHEM 107, CHEM 108, CULI 101, CULI 120, FITN 170, HLTH 215, HRMG courses, HSTY 202, SPAN 101, SPAN 102, or WINE courses. Students may also wish to consider Study Abroad trips to Italy (HRMG 220 and ANTH 261) or Colombia (HSTY/POSC 260 and BIOL 116). Nine total Unrestricted Elective credits are required in the degree program. @ |
Use Schedule Search for electives |
Fall Term 2
Minimum Total Semester Credits: 17
| ENVS105, Environmental Ethics, 3 cr. | Schedule: Sp, Su, Fa, Wi |
| ENVS112, Food Systems Seminar III: Identity, Ethics, and Culture in the Global Food System, 2 cr. A minimum grade of C is required in ENVS 112. ENVS 112 is only offered in the Fall semester. |
Schedule: Sp, Su, Fa, Wi |
| ENVS285, Sustainable Farming and Food Systems Capstone, 3 cr. A minimum grade of C is required in ENVS 285. ENVS 285 is only offered in the Fall semester. |
Schedule: Sp, Su, Fa, Wi |
| Choose one from the courses listed below: Minimum credits required: 3
|
| Choose one from the courses listed below: Minimum credits required: 3
|
|
Select a minimum of 3 credits from the courses listed below:
Recommended Electives: ACCT 101, BIOL 102, BIOL 104, BIOL 105, BIOL 114, BIOL 211, BUAD 103, BUAD 106, CAPS 152, CHEM 107, CHEM 108, CULI 101, CULI 120, FITN 170, HLTH 215, HRMG courses, HSTY 202, SPAN 101, SPAN 102, or WINE courses. Students may also wish to consider Study Abroad trips to Italy (HRMG 220 and ANTH 261) or Colombia (HSTY/POSC 260 and BIOL 116). Nine total Unrestricted Elective credits are required in the degree program. @ |
Use Schedule Search for electives |
SUNY General Education Courses
Tompkins Cortland Liberal Arts courses
Note: The @ symbol represents any course number or discipline. For example, BIOL @ means any course with a Biology course prefix. An @ alone means one course in any course discipline with any course number.
Featured Faculty
Student Showcase
Essence Pack
Meet Essence Pack, the Student Success Office “Peer Career Coach” for spring 2021. A native of Queens, New York, Essence is a Sustainable Farming and Food Systems major with an anticipated graduation date of Fall 2021. She enjoys the hands-on farm-to-bistro nature of our program and its connection to the Coltivare culinary center. Her intersecting interests include homesteading, herbalism and social justice. While on campus Essence has been involved in the LGBT Club as well as serving as secretary of the Recovery Space's student club ARCTC. Her plans after graduation include pursuing the path of an entrepreneur as part of the burgeoning market for hemp-derived products such as CBD.
Why did you choose to attend Tompkins Cortland? I chose Tompkins Cortland because of their farming program. Farming programs I discovered when I started looking, are hard to find in NY and often expensive. I honestly couldn't find another school besides Tompkins Cortland with such a unique farm-to-table program or a college-owned restaurant like Coltivare.
What do you hope to go on to do after graduation? Immediately after graduation, I will become the CEO of my herbal business, Soulful Herbal Sunrise. I will begin my journey of becoming an herbalist. But that's not all. I am also making a social movements group called Obscura. We will spread awareness of certain issues, while tackling hands-on experiences to bring change to the world. I will also prepare myself with experiences through the lifestyle of homesteading. While building my team, I will push on to work with CBD and THC products, regarding research, law, culinary and medicinal marijuana uses, etc.
How is your college experience at Tompkins Cortland preparing you for what you hope to go on to do? This college has prepared me for so many opportunities, I can't name just one. I guess you can say this school is one of the best chapters of my life.
Who at TC3 has had the greatest positive impact on your experience? Too many people to count. I thank my classmates, my professors, and the staff.
What are your involvements on campus? I have been a member of the LGBT club; was a treasurer for the Recovery Space's student club ARCTC, and also served as a peer mentor for the Vector Network.
How are you enjoying your position as a student employee? I enjoy my position as a student employee. I love to help others.