Course DescriptionThe 10 week entrepreneurial Seed to Plate course focuses on four key areas of study: Western gardening, traditional Native Hawaiian practices related to the garden, use of and making medicine from local plants for health promotion and global culinary preparation and cuisine. This unique course focuses on holistic lifestyle practices and the binding thread that encompasses five distinct modules. Aina: Land, Wai: Water, Loina: Observation, Kanu: Plants, Malama: Preserve. Students will be immersed in this hands-on, heart-in approach to a healthier style of living.
No pre-requisites needed
- Students will gain garden management skills including nomenclature, cultivation and maintenance of a variety of plants, herbs and vegetables.
- Students will be familiar with how their surroundings influence soil and plant growth and define ways to modify the environment to improve the health of the soil.
- Students will perform a range of horticultural practices, safety procedures and greenhouse operations necessary for the agricultural field.
- Students will prepare products from the garden for personal and/or entrepreneurial use.
- Students will have a basic understanding of 6 core nutrients and be able to summarize its effects to the body.
- Students will be able to state the role that environment, economics, education and lifestyle choices have on the top five chronic diseases.
- Students will be able to identify and recall commonly used Hawaiian and western herbaceous plants that have known medicinal properties.
- Students will be able to discuss the significance of Hawaiian cultural and traditional practices related to gardening for food security.
- Students will prepare various vegetable, fruit, and herb recipes to cook.
- Students will list and create three menus that include snacks, appetizers, main dishes and desserts using the knowledge of healthy, nutritious global cuisine
- Students will be able to practice their teachings beyond the classroom and use their gained knowledge to advance themselves within the Hawaiian cultural, Agricultural, Nutritional or Culinary field.
- Students will be able to describe seed to plate skills and how they relate to higher education opportunities and entrepreneurial careers.