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 into AENGL093 or ENGLP 093.
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.
Demonstrate an understanding of the food production chain in our culture.
Discuss energy consumption involved with food production, distribution, and restaurant management.
Analyze the process of commercial fishery management and how it affects our food supply.

Course Typically Offered
SPRING