CUUL 2230 Sustainable Foods and Desserts (1-5-3)
The course emphasizes current food service trends that are in demand at various locations in the industry.. These trends include farm to table foods, bio-diverse agriculture, food composting, plant based diets, gluten free cooking and baking, foods for diabetics, healthy heart foods, healthy kids meals, heirloom/heritage foods, organic/natural foods, vegan desserts, zero waste food production. Laboratory demonstrations and student management and supervision parallel class work.
Must pass with a C or Higher
Offered Fall, Spring, and Summer
Corequisite
None
Syllabus for this course