This course is designed as the capstone course as part of a sequence in the Agriculture and Natural Resources sector Agriscience pathway. Students will utilize their skills in designing, cultivating, growing, and harvesting crops from the urban garden plots that they have been established to cultivate and prepare meals and seasonal menus that incorporate items from the garden and farm that represent healthy and nutritious food choices aligned to the “whole system” farming in modern cuisine. Students will deepen their understanding of the essential requirements in growing and tending their urban plots and farm in order to produce variety and maximize crop yield. Students will explore the history of agriculture in California and research the concept of “Passive Agriculture” utilized by indigenous Californians and the disconnect that exists between post-modern urban society and nature. Students will research and illustrate contemporary industrialized agriculture and its effect on farming techniques including livestock locally, nationally, and globally and explain the emerging, innovative, and controversial trends in agriculture production and harvesting. Students will research and explore the unequal access of fresh food choices in economically disadvantaged communities and discuss the legacy of urban farming and the victory garden movement. Students will design gardens for their neighborhoods that support the community as a whole in planning and preparing meals that are from farm to table in support of healthy eating and nutrition to address the health challenges facing the community.