IDS 132 - Food Preparation and Preservation

3 Credits

Students investigate the subtleties of cooking with local ingredients including grass fed beef, local eggs, and fresh picked fruits and vegetables while learning techniques such as seasoning, braising, barbequing, and baking. They also learn preservation methods including freezing, pickling, drying, fermentation, and canning. Priority registration is given to students who have declared the Sustainable Agriculture minor.
Course Fee.