CA 113 - Culinary Agriculture I

Credits: 3
LAB hours per week: 6
This course follows the “Field to Fork” concept, as students learn and apply strategies for the Fall harvest season and in preparation for Winter. 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 Attribute(s): None