Transfers ToCSUDescriptionExplores the economic and environmental impacts of local and global food systems, emphasizing the connections between the commercial kitchen and the rest of the world. The focus will be on sourcing and preparing high-quality, sustainable ingredients, contemporary methods of food production, distribution, processing, marketing, purchasing, and waste management. These components will be examined from an environmental perspective to understand the resource-intensive nature of the current food system and its impact on social, economic, and environmental sustainability. Labs include maintaining the culinary garden and preparing seasonal, plant-based foods while working to find creative ways to reduce food waste. Field trips are required. Students are required to follow Culinary dress code. (formerly FN 120)Usually HeldMon 1:00pm–4:50pm, Mon 1:00pm–5:20pm, Sat 10:00am–2:20pm, Wed 1:30pm–5:55pm 