AGF 212 Agrifoods & Processing
(Contact Hours: 9) This course provides an applied overview to the broader food system that supports the field of Culinary Arts. Students will participate in the operations of the college's campus farm and food hub social enterprise, ValleyHUB, deepening their understanding of seasonality and sustainability in the local food system in Southwest Michigan. Students will learn basic crop planning and production skills, gain experience safely using high-capacity food processing equipment, and practice knife skills and food handling skills. Coursework will explore careers in the food system beyond the kitchen as well as regulatory and legal frameworks for food businesses at all points in the food value chain. PREREQUISITE: Successful completion of CUL 100 is REQUIRED.