CUL 283 - Farm-to-Table

5 Credit Hour(s)

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, cooked 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.

Contact Hours: 8
Class Hours: 2
Lab Hours: 6
Prerequisite(s): State prerequisites: CUL 110 and CUL 140
Semester(s) Offered: F