CA 115 - Culinary Agriculture III

Credits: 3
LAB hours per week: 6
This course introduces the “Field to Fork” concept, as students learn and apply strategies for the Spring planting season and begin to harvest early 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 Attribute(s): None