Farm To Table Cuisine

This program will cover preparation techniques o fseasonal ingredients while emphasizing the farm to table movement for healthy sustainable living. Students will learn how to build and maintain urban gardens for restaurant and personal use. Planning, planting, nurturing and harvesting as well as cooking with seasonal ingredients will be included.

15

The program is based on student interest and a growing demand for farm to table cuisine. 

Successful completion of the following sequence of courses.

FN 120 Sustainable Meals - Topics emphasizedinclude links among growing vegetables and herbs, preparing healthy andnutritious meals, sustainability in the food service industry, andunderstanding the environmental ethics, based upon the “Farm-to-Table” model.Laboratory experiences include “hands on” growing and maintaining an organicgarden and preparing sustainable foods.

3 Units

FN 282 Intro to Herbs - Learn how to get more out of herbs by adding flavor and nutrition when preparing foods. Topics will guide students through a range of different herbs and spices, including leaves, flowers, roots, seeds and stems that are available today. Identification and uses are shown and practiced at each class. Hands on experience making infusions, oils, tea, decoctions will be taught. Methods to help understand what herbs to use in which circumstance are explored. Discusses the culinary, medicinal, nutritional, household, and cosmetic applications of a variety of different herbs 

2 Units 

HORT 110 Urban Gardening - An introduction to the principles and practices of Urban Farming. Emphasis is given to current trends for designing and growing urban landscapes, farms, and urban gardens. Considerations for various needs and exposures as a roof top garden, or for a garden watered with grey water will be addressed. Discussions focus on ecological, functional, and aesthetic standards that are unique in an urban setting. Field trips may be required to fulfill the objectives of this course. 

3 Units

FN 171 Sanitation & Safety  

Environmental control and its application to food preparation, personalcleanliness, sanitation in the commercial kitchen and dining room,and the use and care of equipment within food service operations. Emphasison safety and accident prevention on the job and optimum equipmentselection, use, and maintenance. 

2 Units 

OR

FN 210 Serv Safe
Basic information on food safety risks, standards and practices inrestaurant operations. Students may take the federal exam, ServSafe, upon thecompletion of this course.

1 Unit