The Art and Science of Cooking

Catalog description

This course blends foundational culinary techniques with a focus on nutrition, sustainability, and global food traditions. Through hands-on practice, students will develop essential kitchen skills such as knife work, cooking methods, and ingredient handling while exploring how food choices impact health, the environment, and cultural identity. Emphasis is placed on seasonal and sustainable ingredients, diverse cooking styles, and the science behind food preparation. Designed for students from all disciplines, this course encourages thoughtful, flavorful, and responsible cooking for both personal and professional settings.