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 welcome to apply.
This course is asynchronous and consists of both readings and a lab component. Assignments are due weekly. Readings will be provided at the beginning of the week in order to cover nutrition and cooking concepts. A recipe and its how-to-make video will be posted at the beginning of the week for inspiration, and labs are due at the end of each week. There are three hours of lab and two hours of reading homework every week.
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