This is a practical skills course investigating various types of farm-scale production of edible value-added products. Readings and discussion will focus on the food science, technical skills, cultural knowledge and economic information necessary to understand how a product is made and sold. The core of the course will be a hands-on opportunity to learn and practice production skills of various value-added products. The course will focus on animal products: dealing with whole animals; sausage production; meat curing, smoking and aging; dairy practices: yogurt, kefir and cheese production and aging, among other topics. It will also focus on fruit and vegetable products, including preservation: lacto-fermentation, pickling, sugar-preserving; vinegar production; fruit vegetable and herb drying; herb products; soy products, among other topics.
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Course ID | AS212 |
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Credits | 3 |
Semester | Spring |
Start Term | Long Block |
Faculty | Tiana Baca |
$500
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Trustees Emeriti
David Behrend ’60
Susan C. Bryant
Marvin Brown, Alumni Parent ’85
Lewis Cohen
George J. Hill, M.D., D.Litt., Alumni Parent ’85
Jackson Kytle, Ph.D.
Peter Albert McKay, J.D. ’63
Virginia de Ganahl Russell
Mark Schroeder, Ph.D.