Cooking from the Farmstand

Catalog description

This culinary lab explores the farm-to-table movement, investigating the connections between public health and the local food system. Students create multi-course meals, composed of savory and sweet applications, focused on wellness, authenticity, accessibility, appeal and traceability. Special topics include localizing the menu, mindful eating, farm-to-table formats, and sustainable food production. Prerequisite(s): BPA2720 (or concurrent) or ( CUL1100 , CUL1210 , CUL1320 , CUL1410 ). Offered at Charlotte, Providence 3 Semester Credits