Public Engagement

Degree Requirements

  • The AAS in Food Studies is awarded upon the completion of 60 credits, 45 of which must be in food studies. In keeping with the policy of the Bachelor's Program for Adults and Transfer Students, food studies students can study full-time or part-time. Students who study full-time can complete the program in two years. Students have online and evening study options that are particularly well suited to the needs of part-time students, including nontraditional or adult students.

    Required Courses Credits
    One Introductory Course
    • Introduction to Food Studies
      Note: This course is a pre- or co-requisite to most other NFDS courses
    One Introductory Course in Three of the Four Food Studies Concentrations

    Food Culture, Media, and Communication
    • American Culinary History: From the Erie Canal to the Food Network
    • The Language of Food
    Food Health, Science, and the Environment
    • Food and the Human Body
    • Molecular Gastronomy
    Food Policy and Politics
    • Contemporary Food Controversies
    • The Global Food System
    The Business of Food
    • Restaurant Ownership
    • Food Production Business
    12
    Concentrations
    Building on one of the introductory courses taken toward the core, students must complete 12 additional credits in one of the four concentrations. Courses taken toward the core requirement  cannot also be used to satisfy the concentration requirement.

    Food Culture, Media, and Communication
    • American Culinary History: From the Erie Canal to the Food Network
    • Drinking History
    • Culinary Luminaries: A Celebration of Those Who Have Changed the Way We Eat
    • The Sweet and the Bitter: A Historical Perspective on Sugar in Culture and Society
    • Food and Media
    • Food and New York City: Provisioning the City: From Orchards to DIY
    • Food and New York City: Feeding the City: From Streetcarts to Whole Foods
    • Food and New York City: Entertaining the City: From Oyster Houses to Trendy Restaurants
    • Food TV: From Julia Child to Top Chef
    • Jewish Food Through Song and Film
    • Cultural History of Nutrition and Dieting
    • Food Fight! Food in Advocacy and Socio-Political Communication
    • Food and Culture in the Mediterranean
    • Eating Identities: Food, Gender, and Race in Media
    • Food and the Senses: An Exploration of Embodied Knowledge
    • Feast Your Eyes: Food and Film
    • Professional Food Writing
    • Food and Art
    • Food Narratives
    Food Health, Science, and the Environment
    • Food and the Human Body
    • From Nuggets to Nourishment: Kids and Food
    • Molecular Gastronomy
    • History of American Farming and Agricultural Production
    • Alternative Food Networks
    • Global Food Crisis
    • Food Fight! Food in Advocacy and Socio-Political Communication
    • The Science of Food, Flavor, and Farming
    • Urban Agriculture and Food Justice
    • Food Environments, Health, and Social Justice
    • Food, Tourism, and Sustainable Development
    • Food and the Environment
    • Urban Food Systems
    Food Policy and Politics
    • Contemporary Food Controversies
    • The Global Food System
    • Food and Power in U.S. History
    • Food Policy for the Local Food Revolution
    • Alternative Food Networks
    • Global Food Crisis
    • Food Environments, Health, and Social Justice
    • Food, Global Trade, and Development
    • Food Fight! Food in Advocacy and Socio-Political Communication
    • Food and Migrations
    • New Frontiers in Food Systems Resilience
    • Urban Food Systems
    • Social Justice in the Sustainable Food System
    The Business of Food

    At least six credits in this concentration must be taken in courses in the NFDS subject code.
    • Restaurant Ownership
    • Food Product Business
    • Alternative Food Networks
    • Social Entrepreneurship
    • Food Hubs and VBSCs
    • Food, Tourism, and Sustainable Development
    • Introduction to Business Management
    • Basic Accounting
    • Introduction to Marketing
    • Introductory Finance for Business
    12
    Program Electives
    Six additional academic elective credits are required, to be chosen from any of the courses in the four concentrations outside of the student's concentration or from the following list of courses offered within SPE and in other New School colleges, or acquired through summer and/or winter courses. Other courses can be applied to the elective requirement with approval of the program.

    • Introduction to Business Management
    • Basic Accounting
    • Big Data: Marketing and Consumer Research
    • Introduction to Marketing
    • Successful Internet Marketing
    • All About Advertising
    • Public Relations: Practice and Critique
    • Introductory Finance for Business
    • How to Convince with Numbers
    • Introduction to Nonprofit Management
    • Managerial Skills for Successful Organizations
    • Growing a Small Business
    6
    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. The practice-based experience need not be culinary, but must be relevant to the field.

    Of the 15 practice-based credits, 3 to 6 credits will constitute the student's capstone project, under the guidance of an advisor or a professional appointed by the program's director, based on their experience in internships, co-educational experiences, and professional education (with the exclusion of prior learning).
    15
    General Electives
    General elective requirement of 15 credits may be taken in any area of study, subject to approval by an academic adviser. 15
    Total Credits 60
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