Current CDC Masking Guidance for Mid-State Counties – Week of 10.18.21
Adams Campus: Recommended Indoors • Stevens Point Campus: Recommended Indoors • Marshfield & Wisconsin Rapids Campuses: Recommended Indoors
Student Covid-19 Reporting | College Covid-19 Information
Catalog Number
10316132
Credits
1.00
Description
In this course, students will learn about responsible ingredient sourcing for restaurants including purchasing locally, farm-to-table practices, and sustainable seafood. Other topics include restaurant waste economic and environmental impact and practices for reduction, energy use in restaurants, and communicating a restaurant’s environmentally sustainable practices to customers.
Class Listing
To view class availability:
- Current Mid-State students: Log into MyMSTC.
- Not yet a current Mid-State Student? Look up the course in ClassFinder.
If you would like to enter an associate degree or technical diploma program, OR you have not yet chosen a program (undecided), you can apply now.
