Hands on Learning: Designing a Vegetable Garden for the Hilton College of Hotel and Restaurant Management
| dc.contributor | Hernandez, Daphne C. | |
| dc.contributor | Jamieson, Alexis | |
| dc.contributor | Madera, Juan M. | |
| dc.contributor | Dawson, Mary | |
| dc.contributor | Neal, Jack A. | |
| dc.contributor.author | Fernandes, Amaryllis | |
| dc.date.accessioned | 2018-02-27T15:51:41Z | |
| dc.date.available | 2018-02-27T15:51:41Z | |
| dc.date.issued | 2017-10-12 | |
| dc.description.abstract | The UH mission: to offer nationally competitive and internationally recognized opportunities for learning, discovery and engagement to a diverse population of students in a real-world setting. In keeping with this core value, Hilton College cooking classes could be enriched by allowing students to grow the vegetables they will be cooking. Conclusion. Starting a vegetable garden at the UH Hilton is not only economically and practically feasible, but will provide students with the unique opportunity to grow the foods they will use in class. | |
| dc.description.department | Hotel and Restaurant Management, Conrad N. Hilton College of | |
| dc.description.department | Health and Human Performance, Department of | |
| dc.description.department | Honors College | |
| dc.identifier.uri | http://hdl.handle.net/10657/2429 | |
| dc.language.iso | en_US | |
| dc.rights | The author of this work is the copyright owner. UH Libraries and the Texas Digital Library have their permission to store and provide access to this work. Further transmission, reproduction, or presentation of this work is prohibited except with permission of the author(s). | |
| dc.title | Hands on Learning: Designing a Vegetable Garden for the Hilton College of Hotel and Restaurant Management | |
| dc.type | Poster |