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May 04, 2024
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CLART 208 - Sustainable Food Service
2.0 Credits
Introduction to general concepts of sustainability in the food service industry; focus will include food production, agriculture, animal husbandry, commercial fishing, procurement, and waste. Prerequisite: Placement in BRDGE 093 or EAP 121.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:
- Describe and analyze an understanding of waste management in the food services. [REASON]
- Demonstrate an understanding of the food production chain in our culture. [REASON]
- Discuss energy consumption involved with food production, distribution, and restaurant management. [REASON]
- Analyze the process of commercial fishery management and how it affects our food supply. [REASON]
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