RST 290

Credit: 3 hours.

Combining in-class and experiential learning adventures, this course explores business, policy, and marketing aspects of “farm to fork” and “seed to glass” agritourism enterprises. Course content emphasizes issues of environmental sustainability, social and cultural impacts, and community and economic development. Through in-class discussion and site visits to various agritourism businesses, students will build capacity for critical thinking and problem-solving skills within the context of agritourism, event and outdoor recreation management.

Same as ACE 280. Additional fees may apply. See Class Schedule.