The university offers programs that facilitate the production and distribution of products, such as the aquaponics program within the agriculture program, which prioritizes sustainable agriculture. Students acquire knowledge regarding the cultivation of vegetation without soil. Students acquire the ability to harvest, boil, and sell the vegetables once they have reached maturity in order to generate revenue for additional farming endeavors. In addition, the culinary science curriculum provides a concurrent cooking and food preparation program. Students acquire culinary skills, acquire the ability to prepare and cook food, and develop a menu. The students may consume and resell the cooked food after the preparation process is finished, and they may use the proceeds to purchase the ingredients for the subsequent meal. This program can serve as a resource for students to acquire knowledge about agricultural and cooking techniques, potentially resulting in a broader understanding of the cultivation and preparation of food.
