This course has been changed from the previous catalog, the changed field(s) are highlighted in red:
Course Title: The Sustainable Kitchen
Title Abbreviation: THE SUSTAINABLE KITCHEN
Department: CUL
Course #: 105
Credits: 5
Variable: No
IUs: 6.5
CIP: 120503
EPC: 850
REV: 2018
Course Description
This is an intensive course for culinary students, �agri-entrepreneurs� and interested food professionals emphasizing first hand farm-to-table experiences. Visit and possibly participate in working facilities that have applied sustainability practices. Includes discussions concerning current food issues such as global hunger, genetically modified foods, and other food supply issues. Culminates in preparing a celebratory dinner using the food products from the visited local food growers, dairy farmers, fisheries and heritage animal ranchers.
Prerequisite
None
Contact Hours (based on 11 week quarter)
Lecture: 22
Lab: 66
Other: 0
Systems: 0
Clinical: 0
Intent: Distribution Requirement(s) Status:
Vocational Preparatory Required for certificate
Equivalencies At Other Institutions
Learning Outcomes
After completing this course, the student will be able to:
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