RESTAURANT SUSTAINABILITY

Catalog description

Comprehensive study of sustainable concepts, principles, practices, applications and it’s pertinence to the restaurant industry. Students will be able to assess restaurant’s sustainable practices, by applying medullar quantitative and scientific evaluation skills, and suggest efficient actions to improve its financial, social and environmental impact. This course integrates a combination of activities such as: discussions, res earch, mathematical exercises, field investigation and a minimum of five hours hands -on, cooking and farm-to-table practices at the local farm or green house to apply classroom content integrating critical thinking, technology, ethics and diversity, and innovation competencies. Internet will be used as a research tool, the e-mail as a means of communications and MS Word and Power Point for papers and projects.