FST 530 - Sustainable Culinary Basics

Institution:

Chatham University

Subject:

Description:

Students work collectively to collaborate with one client on a real world problem to provide an analysis of a complex food-related public policy issue. Projects include business plan for food-based social enterprise; production/distribution models for urban farm operations; researching solutions for bringing fresh food into low-income, historically disadvantaged communities.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

FST530

Additional Information:

Historical Version(s):

Institution Website:

www.chatham.edu

Phone Number:

(412) 365-1100

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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