CUL 174 - From Garden to Table

3 Credits, 5 Contact Hours (1 lec., 4 lab)

Introduction to preparing edible plants grown in the Sonoran Desert. Includes the best vegetable and herb selection for year-round harvest, as well as an investigation of optimal soil composition, composting, planting and harvesting techniques, seed saving, and preserving and storage methods. Also includes the nutritional advantage of locally grown plants and how to prepare them for optimal nutritional value. In accordance with UNESCO certification, also includes a survey of best practices for sustainability and recycling in the food service industry.

Prerequisite(s): CUL 105 and CUL 140.