PCA - 207 Regional Products and Procurements

1.5 Credit(s)
In this course students will be introduced to regional products while identifying local sources for produce and protein to include a range of vegetables, cheeses, meats, and seafood. Students will gain knowledge of the benefits of accessing regionally-based products and the impact on food quality and production whilst reviewing the value of regional based purchasing in support of the regional economy. Students will participate in field trips to regional farms while learning procurement processes.

Prerequisite(s):

Admission into the Culinary Arts program.

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