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CULA 426 The Kitchen Garden: Summer 3.0 Credits

This course familiarizes students with the dynamics of the contemporary kitchen garden as a food source, and a platform for environmental stewardship. Students will study the importance of plant nutrition; and take part in community garden outreach activities. The harvested summer produce is used in summer term Culinary Arts classes.

College/Department: Center for Food Hospitality Management
Repeat Status: Not repeatable for credit

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