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FON163 (3 Credits)
Overview of sustainable kitchen practices. Covers energy efficient appliances and equipment, as well as electricity and water conservation practices. Includes environmentally friendly kitchen products and methods for disposal of waste. Researching food sources, purchasing locally, and building relationships, and promoting local food equity are also covered. Emphasis in preparing organic, seasonal, and local foods, and developing sustainable menus. Prerequisites: None.
- Term
- Fall 2026
- Weeks
- 8
- Delivery
- Online
- Designations
- None
- Next Start
- 10/5
FON163 (3 Credits)
Overview of sustainable kitchen practices. Covers energy efficient appliances and equipment, as well as electricity and water conservation practices. Includes environmentally friendly kitchen products and methods for disposal of waste. Researching food sources, purchasing locally, and building relationships, and promoting local food equity are also covered. Emphasis in preparing organic, seasonal, and local foods, and developing sustainable menus. Prerequisites: None.
- Term
- Spring 2027
- Weeks
- 8
- Delivery
- Online
- Designations
- None
- Next Start
- 1/11