UA 3905 - Farm to Table Sustainability

Credits: 3

Prerequisite(s): HTE 1533

Description: Taught from both the perspectives of the food service operator and the farmer/rancher, students will learn how to source local products, seasonality of products, and determine how to establish contracts with local agriculture operations to sustain a relationship with those providers, and a reliable source of products. This course will involve field trips to local ranch, farm and food processing operations. Students are responsible for their own transportation.