Sustainable Food Systems | Naugatuck Valley Community College

Academic Catalog

Certificate Programs

Download the 2019-20 College Catalog in PDF format.

Science, Technology, Engineering & Mathematics Division

Sustainable Food Systems

Program Description

The Sustainable Food Systems certificate provides students with career skills in the agriculture and food-service industry. This program will allow students to pursue professional certification as a Qualified Food Operator and Commercial Pesticide Applicator. Students will learn the fundamentals of food safety, fruit and vegetable production, integrated pest management, and associated food service issues. This certificate combines the resources of two strong, viable NVCC programs (Horticulture and Hospitality) and will provide students with career skills in both the agriculture and food-service industry. To earn this certificate, Horticulture students must take one additional class in Hospitality; Hospitality students may choose from several Horticulture courses. Graduates will be qualified to work in a variety of positions associated with local food processing facilities, which include farm-table operations, agricultural enterprises, and wholesale food distribution centers.

Other relevant employment opportunities include nursery worker, nursery manager, farm workers, farm managers, food service supervisor, food science technician and pesticide handlers among others. Data was collected from the U.S. Department of Labor, the U.S. Bureau of Labor Statistics, and the CT Department of Labor.

Program Requirements

Course No. Title Credits
HSP*H109 Food Safety Certification 1
HRT*H106 Fruit Production 3
HRT*H107 Vegetable and Herb Production 3
HRT*H215 Integrated Pest Management 3
Directed Electives Please choose two from list below 6
  Total Credit Hours 16

HSP*H101, HSP*H102, HSP*H103, HSP*H125, HSP*H216, HSP*H237, HRT*H222, HRT*H224, HRT*H290, ACC*H113, BMG*H202, BMG*H105

Outcomes

Upon successful completion of all program requirements, graduates will be able to:

  • Apply the commercial food safety standards for preventing food-borne illness, including associated legal regulations and national SERVSAFE certification.
  • Apply proper safety protocols for pesticide application and handling utilizing national integrated pest management standards. These applications will be in-class and field based studies which include biological control mechanisms and congenital chemical applications.
  • Demonstrate proficiency in agricultural operations which will include equipment operation and troubleshooting, nutrient analysis, and crop scheduling/succession.
  • Apply proper production methods for fruit and vegetable crops as it relates to commercial agricultural enterprises.

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