Farm to Table Pt 2

Course Code:
CUL 124
Course Description:
In the last several decades the Farm to Table movement in the United States has gained significant momentum and market share; restaurants, schools, and institutions are all trying to transition to a more local, sustainable, and more nutritious food culture. Chefs and restaurants plan an important role in this transition as they feature ?new? local ingredients to customers and play an important role in educating customers on the Farm to Table movement. In this course, students will gain an understanding of our current food system, with a specific focus on distribution and consumption of local ingredients in commercial (restaurant and institutional) markets in the Adirondack/ North Country Region. Students will tour large and small scale farms to identify and discuss their farming methods, sustainable practices, and commercial markets for local products. Students will study new marketing and distribution methods for local foods and how restaurants and intuitional kitchens can adapt to serving and marketing local food year-round. Students will have opportunities to harvest and prepare local ingredients, preserve local foods, and develop and market value added products for resale. Examples include cheese, maple products, and fruit jams. Completes General Education Requirements: SC-F.
Credit:
2
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