HOSP 422 - Farm-to-Table Sustainable Cooking
- Recent Professors
- Amy Ferguson, Alejandro Hernandez
- Recent Semesters
- Fall 2026, Fall 2025
- Class Size
- 24–35 students
- Difficulty
- 4.2Lightout of 10
- Credits
- 0
- Fall 2026 Sections
- View Fall 2026 sections of HOSP 422
- Transfers To
- Not transferable
- Description
- This course explores sustainable cooking by emphasizing the relationships among farms, kitchens, and consumers. Students purchase produce and protein from the on-campus farmers market, create menus, and cook sustainable meals to gain an understanding of "Farm to Table" cooking. Portions of instruction may be offered online; may also be offered fully online.
- Usually Held
- Fri 10:25am–1:00pm, Fri 10:50am–2:15pm, Fri 8:30am–1:35pm, Fri 8:30am–10:15am