In this course, students will learn about responsible ingredient sourcing for restaurants including purchasing locally, farm-to-table practices, and sustainable seafood. Other topics include restaurant waste economic and environmental impact and practices for reduction, energy use in restaurants, and communicating a restaurant’s environmentally sustainable practices to customers.
Days & Time:
Tues, Thurs: 8:30 AM - 9:30 AM
Facility:
T137 Classroom WR
Instructor:
Ryan Petrouske
Tuition and Fees: $0.00
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This class in not open to the public and student must belong to a fire department to take the class.
888.575.6782TTY: 711