CA 242. Farm to Table

This course will enable the student to develop a basic identification of the relationship between the farmers, food producers, and the food service industry. The student will prepare seasonal vegetables, fruits, grains, herbs, and other seasonal items. The student will learn to reduce waste, create seasonal dishes, and choose the correspondent tools and equipment to properly prepare every seasonal item on a dish. The student will identify the importance of local sustainability, soil analysis, and livestock management.

Prerequisite(s): CA 220 with a C or better.

Credits: 3