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. Placement into AENGL 93 or ENGLP 93.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

Describe and understand waste management in the food services.
Demonstrate an understanding of food production in our culture, including local production and distribution mechanisms.
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