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  • Take the Next Step

  • Admission Events

    Explore upcoming webinars and other events for prospective students.
    Learn more

  • Contact Us

    Admission Contact
    Office of Undergraduate Admission
    72 Fifth Ave.
    New York, NY 10011
    finish@newschool.edu
    212.229.5150 or 800.292.3040

    Program Contact
    Food Studies Program
    66 West 12th Street, suite 901
    New York, NY 10011
    foodstudies@newschool.edu

  • 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 Studies3
    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
    NFDS 3300 Food Fight! 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 3203 Alternative Food Networks
    NFDS 3714 Food and the Environment
    NFDS 3300 Food Fight! Food in Advocacy and Socio-Political Communication
    NFDS 2701 Food and the Human Body
    NFDS 2230 The Global Food System

    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 3203 Alternative Food Networks
    NFDS 3300 Food Fight! Food in Advocacy and Socio-Political Communication
    NFDS 3714 Food and the Environment

    Business of Food Concentration
    (At least six credits in this concentration must be taken in courses in the NFDS subject code.)
    Sample courses:
    NFDS 3203 Alternative Food Networks
    NMGT 2110 Basic Accounting
    NMGT 2100 Introduction to Management
    NMGT 2115 Introduction to Marketing
    NMGT 2133 Finance for Management
    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 study15
    Total60
  • Take The Next Step

Submit your application

Undergraduates

To apply to any of our undergraduate programs (except the Bachelor's Program for Adults and Transfer Students and Parsons Associate of Applied Science programs) complete and submit the Common App online.

Undergraduate Adult Learners

To apply to any of our Bachelor's Program for Adults and Transfer Students and Parsons Associate of Applied Science programs, complete and submit the New School Online Application.

Graduates

To apply to any of our Master's, Doctoral, Professional Studies Diploma, and Graduate Certificate programs, complete and submit the New School Online Application.

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