CUL 3250 - sustainability in the culinary kitchen

Institution:

Johnson & Wales University-North Miami

Subject:

Description:

This course defines, explores and explains sustainable foods as they relate to the roles and responsibilities of future chefs and food service managers. Students explore the national and global economic, agricultural, political and ethical issues regarding the use of sustainable foods in the food service industry. Prerequisite: A.S. degree in Culinary Arts or Baking & Pastry Arts. Quarter Credit Hours 4.5

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.jwu.edu

Phone Number:

(305) 892-7000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Quarter

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