CUL 178 - Farm to Plate

• Explain the Environmental cost of Industrial Agriculture and how it has been brought on.
• Examine how industrial Agriculture is affecting the Environment, the way food is produced and how the workers of the farms are being affected.
•  Compare the positives and negatives of the livestock, Dairy and poultry industry.
• Explain the future of farming and how production will occur in the future.
• Determine what is Farm to Table and inspect the challenges restaurants can face when implementing it.
• Describe the purchasing process that occurs when changing to Farm to Table and justify how it can benefit a restaurant.
• Examine what are Green Restaurant Practices and analyze how it is happening all over the United States.
• Demonstrate how Schools around the United States are changing the food they serve the kids and starting to Grow their own products or buy fresh locally sourced products.
• Explain how mass corporations are changing their food they offer to their employees and how they are purchasing locally sourced products to serve at the cafeteria.
• Design the Marketing process you have to go by when selling towards the public.

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

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

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

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