Prepare to enter or advance your career in the growing food sector with an Associate in Applied Science (AAS) degree in Food Studies.
This dynamic program is designed for students looking to enter the job market in the food sector, professionals in the food and hospitality industry, and student chefs at institutions like the International Culinary Center, who want to integrate their existing skills with a deeper knowledge of cultural, social, and environmental issues connected to food.
Unlike programs focused on the development of culinary skills, The New School’s 60-credit AAS Food Studies program is rooted in solving real-world problems from a variety of approaches and methodologies. Our unique interdisciplinary perspective prepares graduates for employment in all segments of the food sector.
You’ll choose one of four areas concentration:
An expert faculty of culinary historians, policy activists, entrepreneurs, and scientists will lead you on an exploration of issues ranging from food deserts (areas where affordable healthy food is difficult to obtain) to childhood obesity, and from food security to food journalism.
Great emphasis is given to practice-based experiences in the form of prior learning (knowledge gained prior to enrolling in The New School), internships, apprenticeships, self-directed learning, study abroad, and other forms of professional education. These experiences let you apply what you learn in the classroom to real-world situations. You’ll graduate with a portfolio of your best work for job interviews and professional networking.
Your options include part-time or full-time study, summer intensives, and online and evening courses. You can earn credit for select classes at the International Culinary Center (ICC). And you may apply credits from your AAS degree to a related bachelor’s degree, including a BA/BS in Food Studies and other programs offered by The New School.
AAS Food Studies puts you in contact with leaders from food-related commercial and nonprofit organizations, media outlets, and community groups in New York City. Of special note is our partnership with New York City’s International Culinary Center (ICC). The Food Studies program also maintains collaborations with GrowNYC, Edible magazine, the Street Vendor Project, Family Cook Productions, Restaurant Opportunities Center, and the James Beard Foundation.
The Inquisitive Eater, an innovative online collaboration with The New School’s Writing Program, enables scholars, artists, writers, designers, policy makers, and activists from all over the world to engage in conversations about food.
AAS graduates will be prepared to begin or advance careers in the growing food sector, from the service and production industries to media, public, relations, and communication for food and wine businesses. Graduates can also find employment in public agencies and institutions, nonprofit organizations working on food-related issues, as well as in advocacy and policy. Students graduating with a Food Studies AAS could easily continue their education in bachelor’s programs in a variety of fields, including hospitality and business, media and communication, policy and politics, anthropology, environmental studies, and sustainability. Students could also proceed to the Food Studies BA/BS programs.
Environmental Studies (BA/BS)
Food Studies (BA/BS)
Liberal Arts (BA/BS)
Nonprofit Management (MS)
Environmental Policy and Sustainability Management (MS)
Transdiciplinary Design (MFA)
The New School has been regionally accredited by the Middle States Commission on Higher Education since 1960. For more information, visit Accreditation and State Regulatory Authorizations. Middle States Commission on Higher Education, 3624 Market Street, 2nd Floor West, Philadelphia, PA 19104. 216.284.5000
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