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 Course Title:   Sustainable Food System Practices

 Title Abbreviation:   SUSTAIN FOOD SYS PRACTIC

 Department:    CAHM

 Course #:    101

 Credits:    3

 Variable:     No

 IUs:    3

 CIP:    n/a

 EPC:    n/a

 REV:    2013


 Course Description  

Introduction to practical applications of food system sustainability issues from the producer to the kitchen (farm to table concept). Covers a broad array of sustainability issues with emphasis on on-site visits with practicing farmers, ranchers and dairy producers as well as with those involved in sustainability issues dealing with food safety, water and waste systems, food politics, food globalization issues, food marketing and the heritage food movement. Focuses on knowing the nature of the food supply, either as a food producer, a professional or home chef or to better understand what exactly is on the shelves of the local market, how it got there, and how to choose the most sustainable products.

 Prerequisite  

None

Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 33

Lab: 0

Other: 0

Systems: 0

Clinical: 0


Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree, Required for certificate  

Equivalencies At Other Institutions

Other Institution Equivalencies Table
Institution Course # Remarks
N/A

Learning Outcomes

After completing this course, the student will be able to:

  1. Demonstrate an understanding of the issues concerning food systems and their impact on the culinary kitchen and the home table.
  2. Demonstrate an understanding of food systems sustainability practices.
  3. Demonstrate an understanding of the efficient management of kitchen and food waste products.
  4. Demonstrate an understanding of the economical management of costs in maintaining a sustainable facility.
  5. Demonstrate the knowledge and skills needed to incorporate sustainable practices into their own situations and enhance future employment opportunities.
  6. Demonstrate the ability to discern what sustainable products are available and where to find them.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

5. Global & Local Awareness & Responsibility

Definition: Understanding the complexity and interdependence of, and stewardship responsibilities to, local and global communities and environments.

Outcomes: Students will be able to . . .
5.1 Understand the impact of their own and other’s actions on local/global communities and environments and how those communities/environments affect them in turn.
5.4 Understand the concept of local/global stewardship, and its ethical components, to communities and environments.

Course Contents

  1. Issues concerning food systems and their impact on the culinary kitchen and the home table.
  2. Food systems sustainability practices.
  3. Efficient management of kitchen and food waste products.
  4. Economical management of costs in maintaining a sustainable facility.
  5. Knowledge and skills needed to incorporate sustainable practices into their own situations and enhance future employment opportunities.
  6. What sustainable products are available and where to find them.