2021-2022 Catalog 
    May 21, 2022  
2021-2022 Catalog [ARCHIVED CATALOG]


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. Field trips are a required part of the course.
Grading Method: GR - Letter Grade or Pass/No Pass