Land-Grant Press — Teaching Section
Experiential Student Learning through Culinary Nutrition techniques on Heirloom Vegetables
CAFLS Department
FNPS
Publication Date
Spring 3-3-2022
Summary
Article describes an experiential student learning activity that incorporates research, culinary arts techniques and guest speaker support with the course. The structure of "The Story of Food" activity focuses on heirloom vegetables for application within a written report, a presentation, and recipe development for undergraduate students in a Creative Inquiry student led research course.
Publication Type
Brief
Recommended Citation
Condrasky, Margaret and Hamilton, Joel, "Experiential Student Learning through Culinary Nutrition techniques on Heirloom Vegetables" (2022). Land-Grant Press — Teaching Section. 4.
https://open.clemson.edu/cafls-scholars/4
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