CUL 225 : Applied Harvesting and Food Preservation Principles

Transcript title

Applied Harvest Preservation

Credits

4

Grade mode

Standard letter grades

Contact hours total

80

Other hours

80

Description

Learn about the importance of sourcing seasonal foods relating to pricing, flavor, and quality. Conduct harvesting techniques of plant based foods, and participate in slaughtering process of animal based foods. Process the harvested items and apply a diversity of preservation techniques including canning, smoking, pickling, freezing, freeze-drying, dehydrating, etc. Execute a final harvest event for regional farmers and ranchers to celebrate the partnership with them and the Cascade Culinary Institute.

Learning outcomes

1.Demonstrate an understanding of the value of sourcing seasonal and sustainable food
2.Identify and demonstrate effective harvesting techniques for plant foods
3.Identify and demonstrate proper technique for a diversity of preservation techniques of plant based foods
4.Identify and demonstrate proper technique for a diversity of preservation techniques of animal based foods

Outside of
expected

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