Transcript title

Farm-to-Table Cuisine

Credits

4

Grading mode

Standard letter grades

Total contact hours

80

Other hours

80

Prerequisites

BAK 170 or CUL 170.

Course Description

Overview of sustainable harvesting techniques for plants and animals and the application of preservation techniques. Students will learn about the importance of sourcing seasonal foods as it relates to pricing, flavor and quality. Students will conduct harvesting techniques of plant-based foods. Students will process the harvested items using a variety of preservation techniques such as canning, smoking, pickling, freezing, freeze-drying, dehydrating, etc. Students will execute a final harvest event for regional farmers and ranchers to celebrate the partnership with Cascade Culinary Institute and local sustainable agricultural partners.

Course learning outcomes

1. Identify and demonstrate proper agriculturally-based practices and terminology.
2. Recognize and demonstrate farming techniques and practices.
3. Identify and define the fundamentals of sustainability.
4. Identify different local crops through appearance, smell, and taste.
5. Explain the value of locally grown food in a food service establishment.
6. Sustainability outcome: Apply principles of sustainability to the development of personal values and professional goals.

Content outline

This course provides a hands-on exploration of sustainable food systems through direct work with local farmers and ranchers. Students will experience the full journey of food—from field harvest to preservation and final presentation.

1. Participate in on-farm harvesting of seasonal plant-based foods.
2. Observe and assist in the humane slaughter and processing of animal-based foods.
3. Learn how seasonality impacts cost, flavor, and quality.
4. Practice preservation techniques such as canning, pickling, smoking, freezing, and dehydrating.
5. Develop an understanding of sustainable sourcing and regional food networks.
6. Collaborate with farmers to apply sustainable techniques in real-world settings.
7. Conclude the course by planning and executing a community harvest event celebrating local partnerships.

Required materials

Cascade Culinary Institute required uniform and tool kit.