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 course work 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).
Prerequisite
CA 200