CARTS253 - Sustainability/Organic Foods

This course incorporates the study of sustainable best-practices emphasizing resource conservation, agro ecology and essential business skills/abilities. Students implement theoretical classroom concepts in the kitchen and through experiential learning opportunities.

Credits: 4

Distribution: Hospitality

Offered: Fall, Spring

Outcomes

  1. Identify sources of local foods, water/energy/food conservation programs, and sustainable food operations
  2. Produce a final project/presentation on local agricultural resources and processes that includes an interview with a local food producer.
  3. Research and identify a local agricultural resource and water/ energy/ food conservation program as part of a research project/presentation.
Fall Quarter registration for new students begins July 19. Get started today on your enrollment steps!