Sustainable Food Systems
| Course Code | COOK-304 |
|---|---|
| Lecture hours per week | 2 |
| Lab hours per week | |
| Course Availability | Open |
| Description | This course will introduce students to the guiding principles of sustainability that are integral to operational practices. It addresses everything from composting, recycling and energy-conservation programs to sourcing locally grown, organic ingredients. Students will be encouraged to develop and integrate sustainable practices for the Hospitality, Baking and Culinary programs being offered at the college. |