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Farm To Table Experience

Course Code:
CUL 290
Course Group(s):
Degree Applicable, Social & Cultural Engagement - Foundation
Course Description:

Many restaurants and other institutions are transitioning to using more local and sustainable products as part of the international “Farm to Table” movement. By offering local ingredients and educating customers, chefs and restaurants can play an important role in the shift to a more nutritious food culture. In this course, students will study the 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 and sustainable practices. Students will study marketing and distribution methods for local foods and how restaurants and institutional 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. Past examples of such projects include cheese, maple products, and fruit jams.

Completes General Education Requirements: SC-F

Credit:
3
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