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| SFS 31300 - Farm To Fork |
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Credit Hours: 1.00. This course will investigate the culinary opportunities of local and seasonal foods and the horticultural demands of producing and marketing them. Dr. Hallett will represent the "farm", giving students a brief overview of the production of local and seasonal foods in Indiana. The "farm" will harvest produce at the student farm and deliver it to the "fork" - Chef Ambarish Lulay - who will work his culinary magic in the teaching kitchens in the HTM department. The focus, from both "sides" of the course will be the importance of niche marketing for farmers and chefs. This course is going to be tasty and fun!
1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Lecture Offered By: College of Agriculture Department: Hort & Landscape Architecture Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Have a broad understanding of the principles of sustainability, including agricultural sustainability. 2. Have a broad awareness of the role of agriculture in global society. 3. Understand the advantages and disadvantages of different approaches to food production. 4. Understand the principles of food marketing and sales. 5. Understand the principles of postharvest food storage and pest management. 6. Be able to handle multiple tasks and deadline pressures. 7. Be able to work effectively with individuals from diverse cultures. 8. Have strong professional ethics and integrity. 9. Understand the importance of developing leadership skills. 10. Be able to work effectively in teams. |
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