Title: Outline the flow of food from grower to buyer.
Course: Culinary Arts I (16052-I) > Section: Exploring the Purchasing and Receiving of Goods

Outline should include

- gap certification
- farm-to-table
- local purchasing rules.

Process/Skill Questions:

Thinking

- Why is it desirable to use locally sourced food?

Communication

- How can a food service establishment make customers aware of local farmers and growers?

Leadership

- How can one ensure that food service establishments follow local purchasing rules?

Management

- How does the farm-to-table movement benefit local farmers and food service establishments?