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PCA-207 Regional Products and Procurements

1.5 credits


In this course students will be introduced to regional products while identifying local sources for produce and protein to include a range of vegetables, cheeses, meats, and seafood. Students will gain knowledge of the benefits of accessing regionally-based products and the impact on food quality and production whilst reviewing the value of regional based purchasing in support of the regional economy. Students will participate in field trips to regional farms while learning procurement processes.


Prerequisite(s):

  • Acceptance into the program.

For more information visit our timetable