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 Attribute(s): None