CUL 178 - Farm to Plate

Class: 2 Lab: 3 Credits: 3
This course explores traditional forming methods used throughout South Carolina and around the world. Students will stud heirloom varieties of vegetables as well as animal husbandry and feeds. Students will use farm products in traditional classical cooking methods and techniques.

Prerequisite(s): Take CUL 101, CUL 102, CUL 155, and CUL 220 with a minimum grade of “C”.

Textbooks:
Textbook information can be found on the Book Inn Web site

Required Materials:

Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

Grading System:
An overall grade of C or higher is required for transferability.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

Student Learning Outcomes:

Identify local farms and suppliers.
Compare formal and informal purchasing methods using sustainable methods.
Examine the availability of Food and Seasonal Menus.
Discuss sustainability through Waste Control and energy conservation.

For SCC Online Courses:
If the course you are taking is online, please review the SCC Online Course Policies that include:

Identity Verification
Required materials for all online courses
Mandatory Attendance Requirement
Orientation and Support
Proctored Exams

Standard SCC Course Policies:
Please review the Standard Course Policies on the following topics:

Academic Integrity
Add/Drop period
Attendance
Classroom Conduct
Equal Access
IT Access
Online Behavior
Online Confidentiality
Services For Students with Disabilities
Student Concerns
Student Help Services
Withdrawals

Official Course Syllabus
2022-2023