TADM 165 Food Systems and Sustainable Practices takes students into the world of sustainable food systems and culinary practices. Students explore how culinary practices connect to culture, community and environmental impact. This hands-on course introduces students to the fundamentals of food preparation, kitchen safety, and seasonal sourcing with an emphasis on sustainability and local food networks.
Accessibility Services Notice
Students who would like an academic accommodation and who have a documented disability should contact Accessibility Services, if they have not already done so.Course Details| Total number of weeks | 15 |
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| Total Credits | |
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| Total Hours | 45 |
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Typical hours per week breakdown| Lecture | 3 |
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Learning Outcomes
Upon successful completion of this course, the learner will be able to:
- Evaluate how food systems influence the well-being of both individuals and the community
- Demonstrate safe, sanitary and professional kitchen practices
- Use seasonal and locally sourced ingredients to intentionally prepare recipes
- Explain the connection between food systems, sustainability and tourism
- Utilize appropriate kitchen tools and resources when preparing and serving food
- Reflect on personal culinary skills and their connection to local food sources
Grading Table
Standard Academic and Career Programs Grading Table
| Percentage | Letter Grade | GPA |
| 90-100 | A+ | 4.33 |
| 85-89 | A | 4.00 |
| 80-84 | A- | 3.67 |
| 76-79 | B+ | 3.33 |
| 72-75 | B | 3.00 |
| 68-71 | B- | 2.67 |
| 64-67 | C+ | 2.33 |
| 60-63 | C | 2.00 |
| 55-59 | C- | 1.67 |
| 50-54 | P | 1.00 |
| 0-49 | F | 0.00 |
| | DNW | 0.00 |
See the Academic Calendar for General Information including how to withdraw from course(s) and other regulations.
Disclaimer
Information contained in this course outline is correct at the time of publication. Content of the course is revised on an ongoing basis to ensure relevance to changing educational, employment and market needs. The instructor will endeavor to provide notice of changes to students as soon as possible. The instructor reserves the right to add or delete material from courses.