CHEF 1900 - Sustainable Food Systems

Credits: 2

Students will gain a general understanding of sustainability as it relates to the role of a chef or manager in the hospitality industry. Focusing on sustainable foods systems and the elements that effect those systems. Gaining an understanding of how food is handled through the supply chain. Students will also experience the planning, maintaining, and harvesting of a chef’s garden and greenhouse.

Semester: Fall, Summer
Estimated Course Fee: Additional Course Fee Required

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