CUL 107 - Sustainable Food Systems for Culinarians

3 Credit(s)

In this course, students gain an understanding of the structure and function of the greater food system and learn how and why the life cycles of various food products differ. Students examine the pahts that different food products take from production to consumption and how these paths differ from product to product and region to region. Throughout the course, students are encouraged to focus their studies on a food product or region that is of interest to them.

Prereqs: CUL 100A with a “C” or better
Course Type: Combo
Tuition Tier: Tier II
Delivery Method:
In-Person
Course Learning Outcomes:
CLO 1) Students will demonstrate understanding of the fundamental tenets of sustainability.
CLO 2) Students will explain the importance of sustainable practices in the hospitality industry.
CLO 3) Students will discuss simple sustainable practices that will positively impact foodservice operations by controlling costs withing the operation and show environmental stewardship.