Course: WVA 104 Sauces, Condiments & Dressings

Assignment: Food Sourcing

Food Sourcing

Students will complete the food sourcing exercise. This exercise is designed so that the student can consider and evaluate the relationship between water usage, food mileage, and product manufacturing costs. Students will apply food mapping strategies to calculate the distance and costs of ingredients for the students’ individual food project. Students will use results to answer the discussion board question and for individual sauce, condiment, or dressing final project completion.
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- Food Sourcing Unit 15.pdf (1.15 MB)