SFBS - Sustainable Food & Bioenergy
SFBS 296. Practicum: Towne's Harvest. 3 Credits. (1 Lec, 2 Lab) Su
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.
|2019 Summer Session||10541||002||Full Semester||TR||HORTFARM||8:00am - 12:00pm|
|2019 Summer Session||10541||002||Full Semester||F||HORTFARM||12:00pm - 3:00pm|
|2019 Summer Session||11262||003||Full Semester||-||-||-|
|2019 Summer Session||10493||001||Full Semester||MW||HORTFARM||8:00am - 12:00pm|
|2019 Summer Session||10493||001||Full Semester||F||HORTFARM||12:00pm - 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.
|2019 Summer Session||10745||001||Full Semester||-||-||-|
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.
|2019 Summer Session||10462||001||Second Half Session||W||HANNON182||9:00am - 2:00pm|
|2019 Summer Session||10462||001||Second Half Session||T||HANNON180||12:00pm - 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.
|2019 Summer Session||10552||001||Second Half Session||W||HANNON182||9:00am - 2:00pm|
|2019 Summer Session||10552||001||Second Half Session||T||HANNON180||12:00pm - 3:00pm|