OAL 325 - Wilderness Nutrition and Backcountry Cooking

3 credits
Backcountry cooking skills for outdoor professionals are a critical component of providing safe, healthy, and enjoyable outdoor recreation experiences. Students will explore nutritional balance, sustainable food theory, energy needs, menu planning, and cooking with an emphasis on applying these concepts in a backcountry setting. Students will receive an Oregon Food Handlers Card addressing personal hygiene, temperature control, and prevention of cross contamination.
Grade mode designated on a CRN basis each term. Students should consult current term schedule.