CUL 283 - Farm-to-Table

Class Hours 2
Lab Hours 6
Clinical Hours 0
Work Experience 0
Credit Hours 5
Minimum State Prerequisites: Take CUL 110 and CUL 140
Minimum State Corequisites: None
Local Prerequisites: None
Local Corequisites: None

This course introduces students to the cooperation between sustainable farmers and food service operations. Emphasis is placed on environmental relationships, including how food are grown, processed and distributed, as well as related implications on quality and sustainability. Upon completion students should be able to demonstrate an understanding of environmental stewardship and its impact on cuisine.

College Transfer: N/A