WVA 106 Local Food in Institutions
This course focuses on utilizing and expanding the availability of local farm foods served in institutional food service operations. This course examines a variety of institutional food service operations to see how organic, local and sustainable foods can be added to these operations to strengthen local food systems and local economies. Operational systems based on menu development are highlighted to show how local and organic foods can be added to many types of institutional food service operations such as schools, stadiums, government agencies, corporations and hospitals. 12 (1 lecture hour and 2 laboratory hours)
Prerequisite
CLA 100 or equivalent experience