Catalog Course Search Details

 Department:    CUL

 Course #:    101

 Credits:    3

 Variable:     No

 IUs:    3

 CIP:    120503

 EPC:    850

 REV:    2018

 Course Description  

Introduction to sustainability as it pertains to culinary arts and hospitality management. Includes a study of the interrelationship between the food supply and people and is structured to raise awareness of issues of the food system from producer to consumer, food safety, politics and social justice.

 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 and the home table.
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 2008 and affects outlines for 2008 year 1 and later.

5. Global & Local Awareness & Responsibility

Definition: Understanding the complexity and interdependence of, and stewardship responsibilities to, local and global communities and environments.

Outcomes: Students will be able to . . .
5.1 Understand the impact of their own and other’s actions on local/global communities and environments and how those communities/environments affect them in turn.
5.4 Understand the concept of local/global stewardship, and its ethical components, to communities and environments.

Course Contents

1. Issues concerning food systems and their impact on the culinary kitchen and the home table.
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.