Course Descriptions & Syllabi

Course Descriptions & Syllabi

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Note: some or all of the courses in the subjects marked as "Transfer" can be used towards a transfer degree: Associate of Science and Arts or Associate of Engineering Science at DACC. Transferability for specific institutions and majors varies. Consult a counselor for this information.

Areas of Study | | CULA460 syllabus




COURSE NUMBER: CULA460
COURSE TITLE:Farm to Fork
DIVISION:Liberal Arts
SEMESTER CREDIT HOURS:3
CONTACT HOURS:135
STUDENT ENGAGEMENT HOURS:
DELIVERY MODE:In-Person

COURSE DESCRIPTION:
Fruits and vegetables require extra care from planting and harvesting to preparation. This course is designed to give students an overview of what gardening techniques have been proven to be effective. With a hands-on approach, students will be involved with the design, planting and maintenance of the DACC farm land. From there, they will take harvesting into the kitchen and learn about storing, freezing, canning and preparation of the cultivated produce.

PREREQUISITES:

NOTES: This course is not available for web registration.

STUDENT LEARNING OUTCOMES:
Upon completion of this course, students will be able to:
  • Understand the basics of vegetable/herb garden design and how to appropriately plant, tend, harvest and compost a garden.
  • Correctly identify a variety of plants and herbs and have a knowledge of proper planting times, procedures and processing.
  • Correctly harvest garden produce in a way that keeps the integrity of the ingredients and is appropriately cleaned and processed for present and future consumption.
  • Have a concise understanding of the rules and safety for canning, drying and freezing harvested fruits and vegetables and the necessary equipment to perform those tasks.

TOPICAL OUTLINE:
  • Concepts of herb identification, drying, and culinary knowledge for use
  • Concepts of freezing fresh fruits and vegetables
  • Concepts of canning fresh fruits and vegetables
  • Concepts of pickling
  • Fresh vegetables – harvest, handling and cooking; emphasis on recipes
  • Fresh fruit – harvest, handling and cooking; emphasis on recipes

TEXTBOOK / SPECIAL MATERIALS:
Chessman, Andrea (2015) The Backyard Homestead Book of Kitchen Know How: Field to Table Cooking. This textbook is not a required purchase for students.

See bookstore website for current book(s) at https://www.dacc.edu/bookstore

EVALUATION:

100-90% = A

  89-80% = B

  79-70% = C

  69-60% = D

  59-00% = F

Quizzes 30%
Section Tests 30%
Mid Term 20%
Final Exam 20%

Any student with a 90% or higher will be exempt from taking the final.

BIBLIOGRAPHY:

STUDENT CONDUCT CODE:
Membership in the DACC community brings both rights and responsibility. As a student at DACC, you are expected to exhibit conduct compatible with the educational mission of the College. Academic dishonesty, including but not limited to, cheating and plagiarism, is not tolerated. A DACC student is also required to abide by the acceptable use policies of copyright and peer- to-peer file sharing. It is the student’s responsibility to become familiar with and adhere to the Student Code of Conduct as contained in the DACC Student Handbook. The Student Handbook is available in the Information Office in Vermilion Hall and online at: https://www.dacc.edu/student-handbook

DISABILITY SERVICES:
Any student who feels s/he may need an accommodation based on the impact of a disability should contact the Testing & Academic Services Center at 217-443-8708 (TTY 217-443-8701) or stop by Cannon Hall Room 103. Please speak with your instructor privately to discuss your specific accommodation needs in this course.

REVISION:
Fall 2018

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