CUL 101 - Sustainable Food System Practices

Credits: 3
Variable Credit Course: No

Lecture Hours: 33
Lab Hours: 0
Worksite/Clinical Hours: 0
Other Hours (LIA/Internships): 0

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: None.
General Education Requirements:

Fulfills Think General Education Requirement
Fulfills Engage General Education Requirement

Meets FQE Requirement: No
Integrative Experience Requirement: No

Student Learning Outcomes

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

Course Contents

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

Instructional Units: 3