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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 2014
1267
Gregory Schnorr
CA 122
Summer 2013
1267
Gregory Schnorr
CA 122
Winter 2013
1267
GREGORY schnorr


Two Year Projected Schedule

Year One* Year Two**
Fall
Winter
Spring
Summer
Mini 
Fall
Winter
Spring
Summer
Mini
 
X
 
X
 
 
X
 
X
 

*Year one is all odd years (2003-2004)
**Year two is all even years (2004-2005)