HTM 313 - Farm to Fork - Sustainability in Food Service Cuisine

Institution:

Grand Valley State University

Subject:

Description:

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:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Other

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.gvsu.edu

Phone Number:

(616) 331-2020

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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