2018-2019 Academic Catalog and Student Handbook 
    Aug 13, 2020  
2018-2019 Academic Catalog and Student Handbook [ARCHIVED CATALOG]

CUL-115 Farm to Table

Credits: 2
Contact Hours: Lec 1 Lab 2 Practicum 0
Tier Rate: Tier I
This course provides insight into what it will take to operate a sustainable, local and affordable commercial operation in your community. Students will use local resources and ideas from local chefs who are leading the way in local and sustainable practices. Students will research and write menus that utilize these practices and then prepare food for these menus from local sources. This course will explore the options of chef owned farms raising and using their products for service. Students will visit local farms as part of the course. This course will seek to answer the questions: Can going local and sustainable cover the needs of a commercial operation? What limitations are there from the health department to use local products?