FSCN2001: A Food Systems Approach to Cooking for Health and the Environment

This course introduces students to cooking as a practical skill and as a lens for understanding the modern food system. Through hands-on cooking labs, guided discussions, and applied analysis, students examine how food is produced, processed, distributed, and consumed, as well as how environmental, cultural, economic, and health factors shape these processes. The course emphasizes evidence?based reasoning, systems thinking, and skill development. Students will engage with multiple perspectives and learn to analyze tradeoffs involved in food?related decisions. Agreement with particular viewpoints is not required; curiosity, critical thinking, and respectful engagement are expected. Students are required to cook one meal at home each week. prereq: [soph, jr, sr] or instructor consent

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