The Certificate is earned by successfully completing 16 credits worth of courses from the list below and may be completed in a single intensive summer or over several years of more leisurely study.  

Note: Additional courses that count toward the Certificate in Sustainable Food Craft may be added in the near future; some courses may not be offered or offered in the same format more than once or every year.  

Current courses include:

Title Course ID Credits Start Term Faculty
Fundamentals of Artisan Cheese AS340/CE340 3 ceu Jan 6 - Jan 12, 2019 Ivan Larcher
Sustainable Foraging in the Northwoods (ST) INT270/CE221 2 May 30 - June 3, 2017 Laura Beebe, featuring David Gilligan, Laura Spence, and Annie McCleary
Wildcrafting: Food & Beverages from the Natural World (ST) AS270/CE222 2 June 5-9, 2017 Pascal Baudar
Natural Cheesemaking: Next Level Cheeses AS270/CE223D 2 CEU January 27-31, 2020 David Asher
Artisan Bread Making CE304 3 ceu June 20 - July 1, 2016 Richard Miscovich
Pollinators, Beekeeping, and Products from the Hive (ST) AS270/CE218 2 May 30 - June 3, 2017 Ross Conrad, Jarrod Fowler, John Hayden
Wild Mead: Traditional Fermented Honey Beverages (ST) INT270/CE217 2 June 5-9, 2017 Jereme Zimmerman
Small-Scale Dairying (ST) AS270/CE219 2 June 5-9, 2017 Gianaclis Caldwell
On-Farm Slaughter & Custom Butchery AS270/CE224 2 ceu Mary Lake
Small Batch Brewing (ST) AS380/CE306 3 July 24-Aug 4, 2017 Anders Kissmeyer, Jan Paul
New Pastoralism & Innovative Entrepreneurship (ST) INT270/CE232 2 August 7-11, 2017 Brittany Cole Bush
Wholesome Pastry: Whole Grain Pies, Tarts, and Treats (ST) AS270/CE230 2 July 31 - Aug 4, 2017 Olga Bravo
The Art of Fermentation (ST) INT270/CE233 2 ceu June 24-28, 2019 Sandor Katz
Harvest Preservation Series: Tomatoes in January CE213 .5 ceu Sept 3-4, 2017 Andrea Chesman
Harvest Preservation Series: Preserving Your Fruit CE212 .5 ceu Sept 1-2, 2017 Andrea Chesman
Harvest Preservation Series: In a Pickle! CE215 .5 ceu Sept 10-11, 2017 Andrea Chesman
Harvest Preservation Series: No Fear Pressure Canning CE214 .5 ceu Sept 8-9, 2017 Andrea Chesman

Want to know more about the Certificate in Sustainable Food Craft?

We're here to help you!

THE SCHOOL OF THE NEW AMERICAN FARMSTEAD AT STERLING COLLEGE OFFERS CONTINUING EDUCATION COURSES FOR AGRARIANS, CULINARIANS, ENTREPRENEURS, AND LIFELONG LEARNERS.

We provide a variety of workshops, classes, and certifications that will inspire you, equip you with marketable skills, and provide you with new perspectives on integrated, community-centered farming and food production.

Our hands-on courses will require you to roll up your sleeves and dig in or get cooking. The School of the New American Farmstead’s experiential approach will engage all of your senses and impart techniques perfected by some of the world’s most skilled ecological farmers and craft-food producers. Our instructors pair their singular expertise with enthusiastic and effective teaching.

Learn More


Dig In!

Carrot Dill Soup

At Sterling, we’ve been doing a seed trial program with High Mowing Seeds testing out the company’s numerous varieties and seeing which grows best, tastes best raw, and cooks best….

View more

Vermont Fresh Network Names Sterling College a Gold Barn Honoree

All Vermont Fresh Network chefs have to know their farmers and serve products from Vermont, but there are some chefs whose commitment to Vermont-grown products is exceptional. The Gold Barn…

View more

Kitchen Update

Hello from the Heart of Sterling, a.k.a the Kitchen! There is much happening in the kitchen these days. The new executive chef, Simeon Bittman, has plunged right in. The energy…

View more