2022-2023 Course Catalog

CA 260 Farm-to-Table Fundamentals

is designed to give students the opportunity to understand the concept of a farm-to-table restaurant. This course is the capstone for the Farm-to-Table Management certificate and will utilize the horticulture, agriculture, and culinary skills and knowledge obtained throughout the coursework of the required classes. The students will learn all back-of-the house operations in a dedicated farm-to-table restaurant using locally sourced ingredients when possible. This course is applicable toward all certificates, AAS, ALS (credit hours 3.0, lecture hours 1.0, lab hours 4.0).

Credits

3.0

Prerequisite

CA 200

Division and Department

Liberal Arts / Culinary & Hosp