CARTS 253 Sustainability/Organic Foods

This course incorporates the study of sustainable best-practices emphasizing resource conservation, agro ecology and essential business skills/abilities. Students implement theoretical classroom concepts in the kitchen and through experiential learning opportunities.

Credits

4

Distribution

Career Training

Offered

Fall, Spring

Notes

Face-to-face

Outcomes

1. Identify sources of local foods, water/energy/food conservation programs, and sustainable food operations
2. Produce a final project/presentation on local agricultural resources and processes that includes an interview with a local food producer.
3. Research and identify a local agricultural resource and water/ energy/ food conservation program as part of a research project/presentation.

Field Based Experience

30