College students learn the language of food

We might not associate literacy with food, but NAIT and SAIT are trying to increase new chef students' understanding of the process from 'field to plate'.

Julie Van Rosendall's article in the Edmonton Journal looks at how new trends, sustainability issues and closer relationships between producers and food preparers are helping create a new language for chefs.

Students are improving their overall food literacy skills by talking face-to-face with producers, working with chefs from around the world and volunteering for garden clubs.

Find out what SAIT chef-instructor Andrew Hewson means when he says "culinary-agro literacy".