Apr 19, 2024  
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Course/Program Inventory

CULA 1360 - Farm to Table


Credit hours: 3

Course Description:
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. 

Student Learning Outcomes:

Students will be able to:

  1. Recognize the differences between conventional, organic and regenerative agriculture including the economical, ecological and qualitative affects of all three.
  2. Understand principles of responsible harvesting and sustainable agriculture, making the connection between great food and how great food is grown.
  3. Guided by an understanding of ethical animal husbandry, demonstrate skills in whole animal butchery and apply proper cooking methods of offal and lesser cuts.
  4. Identify local and regional heritage ingredients and apply proper cooking techniques to each.