2018-2019 Spring Edition 
    
    Aug 03, 2020  
2018-2019 Spring Edition [ARCHIVED CATALOG]

FN 120 SUSTAINABLE MEALS


3 Units 2 hours lecture 3 hours lab
Transfers: CSU
Prerequisite:FN 171  or FN 210  or current ServSafe Certification
Topics emphasized include the close links among growing vegetables and herbs, preparing healthy and nutritious meals, sustainability in the food service industry, and understanding the environmental ethics, based upon the “Farm-to-Table” model. Growing, planning, organizing, experimenting, preparing and serving sustainable cuisine will be discussed and taught. Laboratory experiences include “hands on” growing and maintaining an organic garden and preparing sustainable foods.
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