This class uses evidence-based approaches combining culinary arts, nutrition science, food literacies, and related applied health sciences to explore how food helps to prevent, manage, and treat diet-related health conditions. Working in the Culinaria Kitchen Laboratory, students will learn to cook foods and plan diets that are healthy, delicious, economical, and culturally diverse.
Priority will be given to students enrolled in the Food Studies, Environmental Studies, and Health Studies Programs. Additional students will be admitted as space permits.
