CUL 235
Farm to Table
Elizabethtown Community and Technical College · UGRD · Fall 2026
2 sections2 open now
Catalog description
Introduces local, seasonal, and sustainable cooking emphasized through the management of fruit, grain, and vegetable production while applying various cooking techniques. Utilize fresh ingredients in the preparation of appetizers, salads, entrees, and desserts. Incorporates canning and preserving methods for when fresh ingredients are out of season. Lecture: 2 credits (30 contact hours) Laboratory: 2 credits (60 contact hours)
Sections
Current meeting, instructor, credit, and enrollment details
25B1
5 openSeats: 7/12 seats Last recorded: Aug 15, 2026, 5:53 PMClass #83545Fall 2026UGRD4.00 credits
5 available7 enrolled12 capacity
- Days & times
- Tu Th · 8:00 – 10:00 AM
- Meeting dates
- 2026-08-17 - 2026-10-11
- Location
- ECTC OTB Building, Room 211 211
- Instructor
- Jamie Miracle
Section notes
Instructional method: IP; BP
Details checked 4 hours agoSeats checked 4 hours ago
25L1
5 openSeats: 7/12 seats Last recorded: Aug 15, 2026, 5:53 PMClass #83546Fall 2026UGRD4.00 credits
5 available7 enrolled12 capacity
- Days & times
- 10:00 AM-01:50 PM
- Meeting dates
- 2026-08-17 - 2026-10-11
- Location
- TBA
- Instructor
- Jamie Miracle
Section notes
Instructional method: IP; BP
Details checked 4 hours agoSeats checked 4 hours ago
Class numbers and section codes come from the registrar.
Spot missing or incorrect course data?