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ENVIRONMENTAL DESIGN
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ProgramS Of Study

Certificate in Environmental Sustainability
Minor in Ecological Planning & Design
Certficate & Minor in Sustainable Food Systems
COMMUNITY & REGIONAL PLANNING
Bachelor of Science in Community Development
Minor in Community Development
Minor in Community & Regional Planning
LANDSCAPE ARCHITECTURE AND HORTICULTURE
Horticulture
Bachelor of Science
Minor in Environmental Horticulture
Associate in Science/ General Option
Associate in Science/ Business Option
Certificates
   Horticultural Therapy
   Landscape Plants
Bachelor of Science
Minor in Landscape Studies

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  Academic Programs / Environmental Design

Minor in Sustainable Food Systems

Students in the School of Environmental Design as well as students in other colleges, schools, and departments may choose a Minor in Sustainable Food Systems.  Through this minor students investigate the complexities of food systems through an interdisciplinary approach that includes horticulture, planning, and public health.  Students explore the relationship of farmland preservation, food production practices, and supply alternatives that improve local economies, reduce energy consumption, lower environmental impact, and ensure widespread access to affordable and healthy food.  This prepares students to contribute to the overall sustainability of the communities in which they live and work and strengthens students' preparation to work as professionals in environmentally-oriented fields or as citizen activists.  Also the minor provides undergraduates with an opportunity to explore the option of graduate studies in planning, horticulture, or related fields.

The curriculum for the Minor in Sustainable Food Systems consists of 18 credits, with two required foundation courses and at least four elective courses.  The required courses ensure that students have a strong foundation for the study of food systems including food crops, planning for food systems, and nutrition. The electives allow students to delve deeper into different facets of food systems planning.

A student may not double count any course for the Minor in Sustainable Food Systems toward any other major, minor, or certificate. At least half of the courses for the minor must be taken at Temple University. Students must complete successfully each course for the minor with a grade of C- or better and all of the minor courses with a cumulative average of 2.0 or higher.

 

Note: The symbol after the course number indicates that the class is offered ONLY in the semester indicated: F = offered fall only; FE/FO = offered fall of even/odd numbered years; S = offered spring only; SE/SO = offered spring of even/odd numbered years; O = offered occasionally

Subject Course # Course Title Hours
Foundation courses: Select two (2) courses for a minimum of 6 hours from the following:
Community & Regional Planning 2251 (F) Sustainable Food Systems Planning 3
Horticulture 2334 (S) Food Crops I 3
Horticulture 2353 (O)* Food Crops II 3
Public Health 1104 Nutrition and Health 3
Electives: Select four (4) courses for a minimum of 12 hours from the following:
Community & Regional Planning 2166 (FO)* Land Use Planning 3
Community & Regional Planning 2213 (F) Environmental Planning 3
Community & Regional Planning 3155 (FE) Ecological Planning and Development 3
Community & Regional Planning 3255 (SO) Sustainability in Suburban Communities  3
Horticulture 1001 Fundamentals of Horticulture 2
Horticulture 2323 (F)* Greenhouse Management 3
Horticulture 2324 (S) Plant Propagation 3
Total     18

* This course has a prerequisite(s).  Visit the Course Catalog at https://www.temple.edu/apply/common/catcheck.asp.

 

Certificate in Sustainable Food Systems

The Certificate in Sustainable Food Systems is available to all undergraduate degree students to complete as part of their studies, and is also available to non-degree students. Through this certificate students investigate the complexities of food systems through an interdisciplinary approach that includes horticulture, planning, and public health.  Students explore the relationship of farmland preservation, food production practices, and supply alternatives that improve local economies, reduce energy consumption, lower environmental impact, and ensure widespread access to affordable and healthy food.  This prepares students to contribute to the overall sustainability of the communities in which they live and work and strengthens students' preparation to work as professionals in environmentally-oriented fields or as citizen activists.  Also the certificate provides students with an opportunity to explore the option of further studies in planning, horticulture, or related fields.

The curriculum for the Certificate in Sustainable Food Systems consists of 12 credits, with two required foundation courses and at least two elective courses.  The required courses ensure that students have a strong foundation for the study of food systems including food crops, planning for food systems, and nutrition. The electives allow students to delve deeper into different facets of food systems planning.  Most courses in this certificate program are offered during the daytime at the Ambler Campus; a few courses are available in the evening at the Ambler Campus.  In addition, some courses are also available at the Main Campus.

This credit certificate may be conferred upon a student by recommendation of the faculty and upon satisfactory completion of the required credits with a minimum cumulative GPA of 2.0. At least one half of the courses required for the certificate must be completed at Temple University.

 

Note: The symbol after the course number indicates that the class is offered ONLY in the semester indicated: F = offered fall only; FE/FO = offered fall of even/odd numbered years; S = offered spring only; SE/SO = offered spring of even/odd numbered years; O = offered occasionally.

Subject Course # Course Title Hours
Foundation courses: Select two (2) courses for a minimum of 6 hours from the following:
Community & Regional Planning 2251 (F) Sustainable Food Systems Planning 3
Horticulture 2334 (S) Food Crops I 3
Horticulture 2353 (O)* Food Crops II 3
Public Health 1104 Nutrition and Health 3
Electives: Select two (2) courses for a minimum of 6 hours from the following:
Community & Regional Planning 2166 (FO)* Land Use Planning 3
Community & Regional Planning 2213 (F) Environmental Planning 3
Community & Regional Planning 3155 (FE) Ecological Planning and Development 3
Community & Regional Planning 3255 (SO) Sustainability in Suburban Communities  3
Horticulture 1001 Fundamentals of Horticulture 2
Horticulture 2323 (F)* Greenhouse Management 3
Horticulture 2324 (S) Plant Propagation 3
Total     12

* This course has a prerequisite(s).  Visit the Course Catalog at https://www.temple.edu/apply/common/catcheck.asp.

 

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