SFBS - Sustainable Food & Bioenergy

SFBS 296. Practicum: Towne's Harvest. 3 Credits. (1 Lec, 2 Lab)

PREREQUISITE: SFBS 146 or permission of instructor. Emphasizes hands-on field experience with small-scale market gardening, distribution through community-supported agriculture, and market sales at local farmers' markets. Students will complete one independent project, service-learning at local farms and complete weekly writing assignments.

TermCRNSectionSession/DatesDaysLocationTime
2018 Summer Session10717002Full SemesterTRHORTFARM8:00am - 12:00pm
2018 Summer Session10717002Full SemesterFHORTFARM12:00pm - 3:00pm
2018 Summer Session10641001Full SemesterMWHORTFARM8:00am - 12:00pm
2018 Summer Session10641001Full SemesterFHORTFARM12:00pm - 3:00pm

SFBS 346. Sustainable Food and Bioenergy Systems Summer Field Course. 1 Credit. (1 Lab) Su

PREREQUISITES: SFBS 146 or 296 or consent of instructor. COREQUISITE: SFBS 296 This field trip course compares and contrasts large-scale agricultural operations across Montana. Students will gain an appreciation of the choices, opportunities, and challenges facing conventional, diversified, and organic producers. Interdisciplinary and systems level thinking will be practiced.

TermCRNSectionSession/DatesDaysLocationTime
2018 Summer Session10978001Non-standard term dates 25-JUN-18 20-JUL-18-- -

SFBS 445R. Culinary Marketing: Farm/Table. 3 Credits. (1 Lec, 2 Lab) Su

PREREQUISITE: NUTR 221CS, NUTR 226, NUTR 227, and NUTR 322 or permission of instructor. Emphasizes hands-on food experience, including market garden tending and harvesting, distribution by community supported agriculture, food marketing and retail at farmers' markets, culinary practice with seasonal garden produce and food preservation, educational outreach and culinary demonstrations, and independent research projects.

TermCRNSectionSession/DatesDaysLocationTime
2018 Summer Session10597001Second Half SessionWHH1209:00am - 2:00pm
2018 Summer Session10597001Second Half SessionTHH11712:00pm - 3:00pm

SFBS 541. Culinary Marketing: Farm to Table. 3 Credits. (1 Lec, 2 Lab) Su

PREREQUISITE: NUTR 226, NUTR 227, NUTR 322, NUTR 395 or equivalent and graduate standing. Emphasizes hands-on food experience, including market garden tending and harvesting, distribution by community supported agriculture, food marketing and retail at farmers' markets, culinary practice with seasonal garden produce, food preservation and product development, teaching and culinary demonstrations, and marketing plan development.

TermCRNSectionSession/DatesDaysLocationTime
2018 Summer Session10728001Second Half SessionWHH1209:00am - 2:00pm
2018 Summer Session10728001Second Half SessionTHH11712:00pm - 3:00pm