Master Course Outline Food, Farmers and Culture Course Number: CA 122 Credits: 4 Hours per Quarter: 50 Lecture Hours:30    Lab Hours:20 Description Explores the relationship between food and culture. It examines the questions of what, when and where we eat in the context of the cultural systems which answer them. Work within our own greenhouse on production of food products, understanding seasonal growing patterns within the Northwest. Examination of culinary arts in context with the global food supply. Explores food sustainability issues, ethics, ecology, farming techniques, slow food, organics and their impact on food choices and selection by working chefs within the foodservice industry Intended Skills and Attitude Outcomes Syllabi Listing Course Year Quarter Item Instructor   CA 122 Winter 2013 1267 GREGORY schnorr View Syllabus Two Year Projected Schedule Year One* Year Two** Fall Winter Spring Summer Mini  Fall Winter Spring Summer Mini   X         X       *Year one is all odd years (2003-2004) **Year two is all even years (2004-2005)