Farm to Table 101
This course aims to develop food literacy skills through nutrition education, exploration of locally (upstate NY) produced food products, food preparation and consuming products prepared in class. The overall objective is to develop foundational knowledge about nutrition, food production and food preparation. Students will gain knowledge and skills to make informed food choices relative to health, community, and the environment. Farm to Table 101 will address the interconnected food literacy domains of planning and management, selection, preparing and eating, through introductory nutrition lectures, presentations from local farmers and food producers and Cornell faculty as well as cooking skill demonstrations, food preparation, and taste evaluation of products prepared in class.
Topics
- Develop and apply basic food preparation skills and prepare recipes utilizing locally produced ingredients.
- Understand challenges and opportunities to producing and procuring locally prepared foods.
- Develop a basic understanding of evidence-based nutrition principles for general health and wellness.
- Discuss sustainability issues in the food supply chain.
- Through increased food literacy, class discussions and reflection, develop perspective on career paths in nutrition, agriculture, sustainability, business and health.
Official roster learning outcomes
Sources
- Course catalogue ↗2026-2027
- Catalogue entry ↗
Catalogue variants
- Farm to Table 101 · 1.0 · Undergraduate