Introduction to cooking provides an interactive environment for students to engage in culinary practice and nutritional education. This course aims to provide students with basic home economics experience and shed light on the role that food choices play in leading a healthy lifestyle. Some of the topics that will be covered in class include kitchen skills, the environmental impact of food, and food in culture. Students from all majors, backgrounds, and experiences are welcomed to apply.
This course is consists of both a section and a lab component. Sections will focus on the nutrition aspect of the course. Labs will serve as a space for students to practice how to prepare food. In addition, readings will be assigned every week for homework.
Interested in learning more? Come to our infosession https://www.facebook.com/events/1032443367108678/
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|Lecture||Julie Lum, Sara Tran||__||Evans 3||[Tu] 6:00PM-7:00PM||02/04/2020||Full||--||--|
|Lab 1||__||__||Morgan Teaching Kitchen (various)||[W] 6:00PM-9:00PM||02/05/2020||Full||--||--|
|Lab 2||__||__||Basic Needs Center||[Th] 6:00PM-9:00PM||02/06/2020||Full||--||--|