Developing a Healthy and Climate-Friendly Community College Culinary Curriculum
This paper describes the development of the Climate-Friendly, Healthy, Efficient Food Service (CHEF) curriculum at the City University of New York (CUNY). The program addresses a critical gap between growing industry demand for sustainability-trained workers and limited community college culinary ed...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-02-01
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| Series: | Gastronomy |
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| Online Access: | https://www.mdpi.com/2813-513X/3/1/4 |
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| author | Nevin Cohen Nicolle Fernandes Mark D’Alessandro Katherine Tomaino Fraser Julia Greene |
| author_facet | Nevin Cohen Nicolle Fernandes Mark D’Alessandro Katherine Tomaino Fraser Julia Greene |
| author_sort | Nevin Cohen |
| collection | DOAJ |
| description | This paper describes the development of the Climate-Friendly, Healthy, Efficient Food Service (CHEF) curriculum at the City University of New York (CUNY). The program addresses a critical gap between growing industry demand for sustainability-trained workers and limited community college culinary education in these areas. Through collaborative design with industry partners, public agencies, and non-profit organizations, we created four core courses covering sustainable food service operations, culinary practices, food systems, and nutrition. The curriculum offers two implementation pathways: a 100 h continuing education credential and an Associate of Applied Science degree concentration. Industry partners have committed to supporting the program through internships and recognition of the credential in hiring decisions. This model demonstrates the feasibility of integrating comprehensive sustainability education into community college culinary programs while enhancing graduates’ career prospects in the expanding sustainable food service sector. |
| format | Article |
| id | doaj-art-7b14813d81874c40859ca260dfdbd4cb |
| institution | DOAJ |
| issn | 2813-513X |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gastronomy |
| spelling | doaj-art-7b14813d81874c40859ca260dfdbd4cb2025-08-20T02:42:32ZengMDPI AGGastronomy2813-513X2025-02-0131410.3390/gastronomy3010004Developing a Healthy and Climate-Friendly Community College Culinary CurriculumNevin Cohen0Nicolle Fernandes1Mark D’Alessandro2Katherine Tomaino Fraser3Julia Greene4Urban Food Policy Institute, CUNY Graduate School of Public Health and Health Policy, New York, NY 10027, USACUNY LaGuardia Community College, New York, NY 11101, USACUNY Kingsborough Community College, New York, NY 11235, USAUrban Food Policy Institute, CUNY Graduate School of Public Health and Health Policy, New York, NY 10027, USAUrban Food Policy Institute, CUNY Graduate School of Public Health and Health Policy, New York, NY 10027, USAThis paper describes the development of the Climate-Friendly, Healthy, Efficient Food Service (CHEF) curriculum at the City University of New York (CUNY). The program addresses a critical gap between growing industry demand for sustainability-trained workers and limited community college culinary education in these areas. Through collaborative design with industry partners, public agencies, and non-profit organizations, we created four core courses covering sustainable food service operations, culinary practices, food systems, and nutrition. The curriculum offers two implementation pathways: a 100 h continuing education credential and an Associate of Applied Science degree concentration. Industry partners have committed to supporting the program through internships and recognition of the credential in hiring decisions. This model demonstrates the feasibility of integrating comprehensive sustainability education into community college culinary programs while enhancing graduates’ career prospects in the expanding sustainable food service sector.https://www.mdpi.com/2813-513X/3/1/4climate-friendly food servicecommunity collegeculinary trainingworkforce developmentsustainability |
| spellingShingle | Nevin Cohen Nicolle Fernandes Mark D’Alessandro Katherine Tomaino Fraser Julia Greene Developing a Healthy and Climate-Friendly Community College Culinary Curriculum Gastronomy climate-friendly food service community college culinary training workforce development sustainability |
| title | Developing a Healthy and Climate-Friendly Community College Culinary Curriculum |
| title_full | Developing a Healthy and Climate-Friendly Community College Culinary Curriculum |
| title_fullStr | Developing a Healthy and Climate-Friendly Community College Culinary Curriculum |
| title_full_unstemmed | Developing a Healthy and Climate-Friendly Community College Culinary Curriculum |
| title_short | Developing a Healthy and Climate-Friendly Community College Culinary Curriculum |
| title_sort | developing a healthy and climate friendly community college culinary curriculum |
| topic | climate-friendly food service community college culinary training workforce development sustainability |
| url | https://www.mdpi.com/2813-513X/3/1/4 |
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