10316160Pasture to Plate
Course Information
Description
Studies the farm-to-table journey from pasture to plate. Develop a culinary philosophy that follows the life of the animal to the plate, addresses humane animal harvest, and maximizes usage of the whole carcass. Equate food with livestock and develop knowledge towards a sustainable end product.
Total Credits
3
Course Competencies
  1. Investigate sources of food
    Assessment Strategies
    Quiz, Journal
    Criteria
    Describe the role of domestication of animals/livestock in the farm-to-table journey
    Relate land/soil management practices to food production
    Analyze government roles, environmental standards, and certifications in pasture to plate
    Identify sources for meat (B4)

  2. Compare commercial and small farming diet and raising practices
    Assessment Strategies
    Quiz, Journal
    Criteria
    Examine the use of technology in commercial and small farming practices
    Compare the different support systems for commercial and small farms
    Compare basic animal husbandry practices in commercial and small farms (feeds, rations, rotational grazing, pasture management) (K20)

  3. Explain the impact of breed, diet, and raising practices on the final pasture to plate food product
    Assessment Strategies
    Quiz, Journal
    Criteria
    Identify different breeds of animals/livestock common in pasture to plate menus
    Illustrate the life cycle of beef, pork, and poultry
    Describe the care and feeding environments for different animals/livestock (lighting, ventilation, cleanliness)
    Describe different feeds available for different animals/livestock
    Examine the method and timeliness of feed and water presentation
    Differentiate between grass-fed (100% pastured) vs. grass-finished (fed corn and pasture) and heritage breeds (K8)
    Differentiate between grain-fed and grass-fed

  4. Outline the meat and poultry product life cycle and supply chain relationships
    Assessment Strategies
    Quiz, Journal
    Criteria
    Describe the meat and poultry supply chain
    Summarize the slaughter and packaging process
    Identify food safety procedures and wholesomeness in the product life cycle
    Identify government agencies and their involvement in the product life cycle

  5. Examine selling methods in the pasture to plate industry
    Assessment Strategies
    Interview, Journal
    Criteria
    Describe the role of government oversight in sales of food product
    Describe how building relationships with vendors impacts the selling process
    Explain various product promotion strategies

  6. Analyze the role of consumer relationships in the farm to table journey
    Assessment Strategies
    Scenario, Journal
    Criteria
    Outline consumer perspectives on pasture to plate
    Map out the evolution of the human/consumer diet
    Differentiate between misinformation vs. science-based information in product selection
    Portray relationship-building with consumers in a scenario

  7. Analyze the process of vendor selection when buying food/meat during the farm to table journey
    Assessment Strategies
    Written Product, Scenario, and/or Graphic illustration
    Criteria
    Illustrate the relationship between a chef (or individual) and retail establishments (restaurants, butcher shops, hospitals, school cafeterias)
    Illustrate the decision points in the food/meat buying process
    Compare factors in a chef’s and retail establishment’s decision to purchase meat (size of business, storage space, turnover, “one stop shop”, price, merchandising)
    Predict niche, non-traditional and ethnic market food/meat needs

  8. Evaluate food/meat vendors
    Assessment Strategies
    Written Product (Evaluation), Scenario
    Criteria
    Describe the vendor’s selection, such as availability of specialty items vs a wide variety
    Describe the vendor’s supply of brands (a wide variety and/or their own brand)
    Describe the vendor’s ability to get what you need, even if they don’t carry it
    Describe the vendor’s price, minimum requirements, discounts for bulk orders, if applicable
    Evaluation notes if a term contract is needed
    Summarize the reputation, longevity, and online reviews of the vendor/company
    Describe the vendor’s history with product quality and consistency, inspections, and recalls
    Describe the vendor’s availability such as location, business hours, online ordering vs. talking to a rep, and the impact of this on logistics and turnaround time
    Examine the vendor’s history and ability to build relationships and provide customer service (Do you feel valued? How are issues resolved?)
    Differentiate between a dedicated account rep ordering process vs. orders go into a pool/queue