CA 113 - Culinary Agriculture I

Credits: 3
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 Outcomes:

Relate the history of agriculture to society and the culinary arts.
Explain and assess the cultivation and harvest of culinary plants.
Examine the raising, selection, and fabrication of culinary livestock.
Research the food supply chain to detail the components of production, processing and distribution, sustainability, and consumption.
Apply planning and research strategies in writing assignments.
Demonstrate editing and proofreading skills in all written documents.

Course Topics:

Standards and practice for campus gardens/farm maintenance
Planting seeds and transplanting starts
Animal butchery
Preservation techniques
Procurement/harvest and preparation of ingredients for weekly lab sessions
Field trips to local farms
Food system sustainability

LAB Credits: 3
LAB hours per week: 6
Course Attribute(s): Work-Based
OEE Permitted: No
Grading Basis: Graded
Instructor/Department Consent Required: No Consent
CIP Code: 12.0503
Default Section Size/Cap: 20
Quarter(s) offered:

Fall