TR9108 Chef's Pantry
The cycle of harvest to table also includes preserving food and stocking the pantry. This course is designed to enable students to capture the seasonal harvest and take DIY (do-it-yourself) approach to creating their own well-stocked pantry. Class work includes collecting and storing herbs, making jams, canning fruits and vegetables, and infusing fats and vinegars. Depending upon the quarter offered, these topics may vary to support what foods are available based upon the season.
Prerequisite
None