1 credit
Fall 2025 Lecture Upper Division
This course will investigate the culinary opportunities of local and seasonal foods and the horticultural demands of producing and marketing them. Dr. Hallett will represent the "farm", giving students a brief overview of the production of local and seasonal foods in Indiana. The "farm" will harvest produce at the student farm and deliver it to the "fork" - Chef Ambarish Lulay - who will work his culinary magic in the teaching kitchens in the HTM department. The focus, from both "sides" of the course will be the importance of niche marketing for farmers and chefs. This course is going to be tasty and fun!
Learning Outcomes1Have a broad understanding of the principles of sustainability, including agricultural sustainability.
2Have a broad awareness of the role of agriculture in global society.
3Understand the advantages and disadvantages of different approaches to food production.
4Understand the principles of food marketing and sales.
5Understand the principles of postharvest food storage and pest management.
6Be able to handle multiple tasks and deadline pressures.
7Be able to work effectively with individuals from diverse cultures.
8Have strong professional ethics and integrity.
9Understand the importance of developing leadership skills.
10Be able to work effectively in teams.
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