CUL 170 Food Preservation
(Contact Hours: 3) This course will provide students with an overview and direct experience related to techniques for the preservation of food. Topics such as the history, underlying science, and fundamental processes of extending the seasons will be covered through legacy and modern methods. Through lectures, demonstrations and activities, students will explore techniques used to preserve a diversity of food products via fermentation, curing, dehydration, canning, and charcuterie. PREREQUISITE: National Restaurant Association Educational Foundation SERVSAFE Manager certification is required. Minimum benchmarks will be enforced.