CSH 2100: Introduction to Culinary Sustainability and Hospitality

3 Credit Hours

This course provides an overview of ethical, environmental, and economic sustainable practices in the culinary hospitality industry. Historical development, organization structures, resource conservation, farming, travel and tourism and the role culinary management has in the industry are all discussed. Guest speakers are integrated into the course to provide industry perspective. Students also conduct a carbon footprint analysis identifying the environmental, societal, and economic impact of that footprint, and design strategies to reduce their own footprint.