Farm-To-Table. 5.0 Credits. Class-2.0. Clinical-0.0. Lab-6.0. Work-0.0

Catalog description

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.