FDST2013 — Seasonal Kitchen
FDST 2013 - Seasonal Kitchen FDST 2013 - Seasonal Kitchen Description Students will learn about local food production through field trips to farms and farmers markets and hands-on preparation in the kitchen. Students learn about specialty local crops, growing seasons, how to prepare menus that work within the season, food preservation techniques, including canning, dehydrating, curing, fermenting and best practices for freezing. Students will gain an understanding of small-scale farming and distribution methods, and conventional agriculture and distribution. Students will design and prepare a local menu at the end of the course. There will be field trips during the course. 75 Faculty Load Hour(s) Semesters all, Summer ACTS Equivalent N/A Grade Mode A-F Learning