Students begin their experiential learning journey in second year by building and developing food skills under the instruction of experienced chefs and dietitians. Introductory-level second-year food science and culinary nutrition courses serve as a foundation for upper year mandatory and elective courses. In these courses, students learn about various cooking techniques and the physical properties of foods.

Several upper-year electives are available for students to round out their education, spanning areas from Product Development to Sensory Evaluation of Foods, to Culture and Food.

Most importantly, our labs are the only kind of lab where you are not only allowed to, but actively encouraged to, eat food!