The page uses Browser Access Keys to help with keyboard navigation. Click to learn moreSkip to Navigation

Different browsers use different keystrokes to activate accesskey shortcuts. Please reference the following list to use access keys on your system.

Alt and the accesskey, for Internet Explorer on Windows
Shift and Alt and the accesskey, for Firefox on Windows
Shift and Esc and the accesskey, for Windows or Mac
Ctrl and the accesskey, for the following browsers on a Mac: Internet Explorer 5.2, Safari 1.2, Firefox, Mozilla, Netscape 6+.

We use the following access keys on our gateway

n Skip to Navigation
k Accesskeys description
h Help
    The Culinary Institute of America
  Nov 21, 2017
2017-2018 Academic Catalog
[Add to Portfolio]

Farm to Fork: Practices of a Sustainable Table (BPSE-402)

3.0 credits
This course offers students a unique opportunity to study farm-to-table culinary practices and deepen their culinary philosophy, menu design, and ingredient sourcing through hands-on farming work on a four-acre farm. Our farm-to-table approach follows the same guiding principles for learning and understanding as would any farm-to-table practitioner: integrity, honesty, consciousness, creativity, responsibility, respect, nurturing the soul, and social commitment. Questioning and having open discussions of these values are key to fully understanding the founding beliefs and principles of farm-to-table cooking. Respect for the land, and those who responsibly harvest it, is essential to abiding by these values. Corequisite(s): Farm-To-Table Restaurant Operations (BPSE-403), Advanced Cooking (ADVC-301), Business Planning (MGMT-407).

[Add to Portfolio]