Rio Salado College’s Sustainable
Food Systems certificate and degree programs provide students with an
understanding of the concepts behind the real food movement. Even students with
no culinary background can benefit from learning about the nation’s current
food model and alternative methods for producing, purchasing and bringing meals
to the table.
The sustainable food systems programs are offered in a hybrid format. Online courses like FON143 Food and Culture explore the historical, religious and socio-cultural influences on the development of local cuisine and eating customs. In-person instruction is required for courses like AGS182 Gardening Practices and Techniques or CUL113 Commercial Baking Techniques which incorporate hands-on experience in the Garden at Rio and Café at Rio live learning labs.
The sustainable food systems programs are offered in a hybrid format. Online courses like FON143 Food and Culture explore the historical, religious and socio-cultural influences on the development of local cuisine and eating customs. In-person instruction is required for courses like AGS182 Gardening Practices and Techniques or CUL113 Commercial Baking Techniques which incorporate hands-on experience in the Garden at Rio and Café at Rio live learning labs.
Michael Hodgins, sustainable food systems director and
advocate for the real food movement said he believes it’s important to
encourage future chefs to create their menu with local in-season ingredients.
“We need to adjust how we approach
our menu,” Hodgins said. “I used to think a good chef was one who could get
anything in any season, but that’s just silly.”
“As soon as produce is picked, it begins to
deteriorate,” Hodgins said. “It makes much more sense to create a menu based on
what’s in-season and locally available. Not only will the dishes have more
flavor and nutritional value, but it also supports the local economy.”
Find more information on the
sustainable food systems certificate and degree programs on the Rio
Salado College website.
