Catalog Course Search Details

 Department:    CUL

 Course #:    101

 Credits:    3

 Variable:     No

 IUs:    3

 CIP:    120503

 EPC:    850

 REV:    2024

 Course Description  

Introduction to sustainability as it pertains to culinary arts and kitchen management. Visit local growers and businesses that have applied sustainable practices. Includes discussions concerning current issues, economic viability, environmental stewardship, differences in seasonality and availability, water rights, regenerative practices and food waste.

 Prerequisite  

Prerequisite: None.

Contact Hours (based on 11 week quarter)

Lecture: 33

Lab: 0

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree, Required for certificate  

Equivalencies At Other Institutions

Learning Outcomes

After completing this course, the student will be able to:

1. Demonstrate an understanding of the issues concerning food systems and their impact on the culinary kitchen.
2. Demonstrate an understanding of food systems sustainability practices.
3. Demonstrate an understanding of the efficient management of kitchen and food waste products.
4. Demonstrate an understanding of the economical management of costs in maintaining a sustainable facility.
5. Demonstrate the knowledge and skills needed to incorporate sustainable practices into their own situations and enhance future employment opportunities.
6. Demonstrate the ability to discern what sustainable products are available and where to find them.

General Education Learning Values & Outcomes

Revised August 2018 and affects outlines for 2019 and later.

Think

Definition: Think analytically, logically, creatively, and reflectively.

Engage

Definition: Interact with humans and the environment informed by an understanding of equity.

Course Contents

1. Issues concerning food systems and their impact on the culinary kitchen.
2. Food systems sustainability practices.
3. Efficient management of kitchen and food waste products.
4. Economical management of costs in maintaining a sustainable facility.
5. Knowledge and skills needed to incorporate sustainable practices into their own situations and enhance future employment opportunities.
6. What sustainable products are available and where to find them.