CA 114 - Culinary Agriculture II

Credits: 3
LAB hours per week: 6
This course follows the “Field to Fork” concept, as students learn and apply processes that can be done during the Winter months, such as planning Spring work and preparing dishes with preserved ingredients. 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