Sustainable Kitchen

Catalog description

This course focuses on the knowledge, skills and techniques needed to create asustainable commercial kitchen. Participants will learn to utilize an indoor (hydroponic herb garden) and outdoor (raised bed herb garden) which will supply fresh herbs for the culinary lab classes as well as microgreens for salad applications. Students will create and maintain kitchen waste programs for composting. They will explore the application of rain barrel irrigation for outdoor gardens. Culinary plant (s) identification and commercial kitchen usage along with local product availability will introduce students to industry methods and trends to include sustainable opportunities in food production.