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 (see below); six credits can be chosen from elective courses offered by The New School in topics relevant to students’ professional and cultural interests.
| Sample Courses* | Credits |
|---|
| NFDS 2050 Introduction to Food Studies | 3 |
One introductory 3-credit course in three of the four Food Studies core areas:
Food Culture, Media, and Communication course options
NFDS 2101 American Culinary History: From the Erie Canal to the Food Network
NFDS 2611 The Language of Food
Food Health, Science, and the Environment course options
NFDS 2701 Food and the Human Body
NFDS 2750 Molecular Gastronomy
Food 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 2009 Design Thinking, Food/Climate
NFDS 2080 Introduction to Food Design
NFDS 2101 American Culinary History: From the Erie Canal to the Food Network
NFDS 2102 Drinking History
NFDS 2110 Culinary Luminaries: A Celebration of Those Who Have Changed the Way We Eat**
NFDS 2120 The Sweet and the Bitter
NFDS 2615 Food and Media
NFDS 2906 NYC Eats: Food, People, and Places
NFDS 3019 Black Farmers and Foodways: United States
NFDS 3401 Eating Identities: Food, Gender, and Race
NFDS 3615 Feasting Your Eyes: Food and Film
NFDS 4100 Understanding Global Food and Social Justice Through Music
Food Health, Science, and the Environment concentration
Sample courses:
NFDS 2701 Food and the Human Body
NFDS 2957 Zero Food Waste
NFDS 3019 Black Farmers and Foodways: United States
NFDS 3406 Umami Studies
NFDS 3714 Food and the Environment
NFDS 3720 Urban Agriculture and Food Activism**
Food Policy and Politics concentration
Sample courses:
NFDS 2009 Design Thinking, Food/Climate
NFDS 2400 Kids and Food
NFDS 3019 Black Farmers and Foodways: United States
NFDS 3201 Making Sausage: Policy for Food Systems, Environment, and Design
NFDS 3202 Food, Power, and Paradox
ULEC 2662 Global Food and Human Rights
ULEC 2663 Global Food and Human Rights: DSC
NFDS 3410 Food and Migration
NFDS 4100 Understanding Global Food and Social Justice Through Music
Business of Food concentration
(At least 6 credits in this concentration must be taken in courses with the NFDS subject code.)
Sample courses:
NMGT 2100 Introduction to Management
NMGT 2110 Basic Accounting
NMGT 2115 Introduction to Marketing
NMGT 2133 Finance for Management
NFDS 3019 Black Farmers and Foodways: United States
| 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 prior 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 of food studies. 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 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 study | 15 |
| Total | 60 |
| *Others may be approved by the chair of the Food Studies program. | |
| ** This course will be offered in the summer. | |