CA 116 - Culinary Agriculture IV

Credits: 3
LAB hours per week: 6
This course follows the “Field to Fork” concept, as students apply strategies for cultivating and harvesting Summer crops. Students analyze and practice the five stages in this food system model (production, processing, waste management & distribution, retailing and consumption) to develop their understanding of how to implement these processes in a safe, sustainable manner.
Course Outcomes:

Relate the history of agriculture to society and the culinary arts to the peak growth and harvest activities of Summer.
Explain and assess the importance of crop maintenance through infrastructure, equipment and cultivation in specific Summer conditions.
Examine the raising, selection, and fabrication of culinary livestock.
Implement garden planning and management, including sustainable and innovative weeding, watering and harvesting techniques.
Integrate harvested food items into culinary lab sessions and on-site food service.

Course Topics:

Food system sustainability
Hands-on campus gardens/farm maintenance
Basic soil science
Composting
Culinary crops harvesting
Procurement and preparation of ingredients for weekly lab sessions
Animal protein fabrication
Preservation techniques
Field trips to local farms/farmer’s markets/ranches/processing plants/agricultural businesses