Farm to Fork Sustainable Cooking

Course Code: CULN 266

Academic Year: 2024-2025

This sustainability course is a unique and valuable experience for the students to understand the impact the food service sector has on our planet. Each week the students will learn about a different of sustainability pillars that is influenced heavily by our energy, water, equipment and food choices as culinarians. Students will create and present dishes incorporating modern styling concepts and techniques to demonstrate their understanding of zero food waste cooking. Exposure to a variety of ingredients, recipes and cooking techniques representative of current food service industry is an integral part of each topic. This course is a great opportunity for the student gain insight on how they can help shape the food service world with a lower carbon footprint. The students will complete a weekly quiz and assignment based on skills learned, utilized and reinforced during each topic.