SFBS 445R — Culinary Marketing: Farm/Table: 3 Credits (1 Lec, 2 Lab)

(Su) Emphasizes hands-on food experience, including market garden tending and harvesting, distribution by community supported agriculture, food marketing and retail at farmers' markets, culinary practice with seasonal garden produce and food preservation, educational outreach and culinary demonstrations, and independent research projects

Prerequisites: NUTR 221CS, NUTR 226, NUTR 227, NUTR 322