2024-2025 Undergraduate & Graduate Catalog
HTM 313 - Farm to Fork - Sustainability in Food Service Cuisine
This course provides an introduction and examination of the Farm-to-Fork movement within food service industries perspectives. The evolution involved in bringing safe sustainable food from local farms and producers to local food service businesses will be explored, with emphasis on ingredients and the difference fresh, locally sourced products make. Offered fall and winter semesters.
Credits: 3