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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.