Oct 17, 2018  
2017-2018 Academic Catalog 
    
2017-2018 Academic Catalog [ARCHIVED]

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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).



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