CULN 116: Introduction to Culinary Sustainability

Credits 1 Class Hours1 lecture
Description

This course overviews a variety of sustainable practices, and examines how to implement them in a food service operation. Students will learn to combine elements of purchasing/receiving, energy and water conservation, and recycling to help control costs while reaping the benefits of being good environmental stewards.

Semester Offered Fall
Course Student Learning Outcomes (CSLOs)
  1. Implement a variety of sustainable practices in a foodservice operation as a means of controlling operating costs and for being good environmental stewards.
  2. Explain the importance of a variety of sustainable practices in a foodservice operation.