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SFP1300 – Artisan Food and Value - Added Agriculture pdf

Credits: 4 (4/0/0)
Description: This course introduces students to a variety of artisan food crafts and the evolving trend of gastropreneurism. Students will investigate a variety of value-added agricultural enterprises.
Prerequisites: (None)
Corequisites: (None)
Competencies:
  1. Examine the emerging trends in food consumption.
  2. Discuss differences in food production philosophies.
  3. Outline differences in food processing philosophies.
  4. Differentiate among food labels.
  5. Outline ways to add value to dairy.
  6. Identify ways to add value to grains.
  7. Summarize techniques to add value to fruit and vegetable crops.
  8. Summarize ways to add value to meats.
  9. Give examples of effective agroforestry enterprises.
  10. Demonstrate common food preservation techniques.
  11. Discuss a variety of opportunities for agritourism.
  12. Outline Minnesota rules and regulations pertaining to processing and marketing artisan foods.
  13. Identify the basic biological and chemical principles inherent to food preservation.
  14. Conduct a pH test.
MnTC goal areas: (N/A)

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