Special Study: Home Economics – Practical Foods
A concentrated look at food preparation and food science
QUICK INFO
Available for credit | EDCP 467D
Course date: July 27 – August 31, 2026
Time: 9:00 a.m. – 4:00 p.m. PT
Format: In person
Location: Neville Scarfe 1214, UBC Vancouver Campus
Register by: July 6, 2026
Instructor: Jennifer Johnson
Academic Contact: Dr. Johnna Montgomerie
Why do we need to think about cooking and the food science behind it?
Cooking is something that every culture and community has in common. We all enjoy food that is well prepared with an attention to flavour and appearance. Learning to cook is a great activity for all ages. It involves more than breaking a seal on a pre-packaged product. Cooking skills are not only important for living well, they are also a great way to be creative. In this course you will have hands-on food experiences making different foods and learning about why certain foods behave as they do. You will explore basic food safety principles and how these link to food handling, storage and preservation. Foods education is a significant part of home economics, and I am hoping that by the end of the term you will also have a deep(er) appreciation for the subject.
Description
This course is based on two principles:
- Food literacy and
- Experiential education
This course will offer experience in preparing and cooking a range of food/meals and building understanding about the science of food. The course uses a blended approach – a five-day intensive working with food, and an online module to explore food science. The food science being considered will relate explicitly to the foods being prepared in the practical classes.
This course has been designed to give you a range of experiences and to build your food skills and knowledge. You will engage with:
- practical classes making a range of products that can be readily used in home economics classrooms;
- online materials focused on hygiene, food science and food literacy;
- demonstrations that will give you a chance to develop your skills as well as offer opportunity to focus on specific food science topics.
Instructor
Jennifer Johnson
Jennifer Johnson is an Adjunct Professor within the Department of Curriculum and Pedagogy in UBC’s Faculty of Education. She is an experienced Home Economics educator with a passion for food and significant experience working with young people in secondary schools and adults.
Dates/Location
Course date: July 27 – August 31, 2026
Time: 9:00 a.m. – 4:00 p.m.
Format: In person
Location: Neville Scarfe, 1214, UBC, Vancouver Campus
Registration
Current UBC students
Current UBC students, can register for credit courses using their Campus Wide Login (CWL),
through the Student Service Centre
- EDCP 467D | Special Study: Home Economics – Practical Foods
- Undergraduate Course (3.0 credits)
- Many summer programs fill quickly, early registration is strongly recommended.
Visiting & Unclassified Students
Visiting & Unclassified Students, information can be found here
Research Projects
Mailing Address
Department of Curriculum & Pedagogy
Faculty of Education
University of British Columbia
Scarfe Building 2125 Main Mall
Vancouver BC V6T 1Z4 Canada
Important Numbers
Apply for graduate programs:
Gina Hiu Lam Wong
604.822.5367
Email: edcp.grad@ubc.ca
Apply for undergraduate programs:
Contact the Teacher Education Office
