This course is designed to extend outside the classroom and provide a link from professional kitchens to sustainable farms, and the strong ties between agriculture and cuisine. Students will gain firsthand experience in whole-animal butchery and discover how fresh heritage grains and vegetables can elevate food quality. Total contact hours: 3. Note(s): Allow for the student to be below college-level in English and college-level Math.

Click here for Fall course scheduling information.

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