Farm to Table ((4 credit hours))

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)