CUL 283 Farm-To-Table
This course introduces students to the cooperation
between sustainable farmers and foodservice
operations. Emphasis is placed on environmental
relationships, including how foods are grown,
processed, and distributed, as well as related
implications on quality and sustainability. Upon
completion, students should be able to demonstrate
an understanding of environmental stewardship and
its impact on cuisine.
Credits
5
Class:
2
Lab:
6
Distribution
Culinary ArtsOffered
(D)