Special Study: Home Economics – Practical Foods 2
A concentrated look at food preparation and food science
QUICK INFO
Available for credit | EDCP 467E
* NOTE: EDCP 467 D Practical Foods is a pre-requisite course.Extending the exploration of food and food science this second course will build on aspects considered in EDCP 467D.
Course date: July 22 – July 26, 2024
Time: 9:00 a.m.- 4:00 p.m. PT
Format: In person
Location: Neville Scarfe 1214, UBC Vancouver Campus
Register by: May 31, 2024
Instructor: Dr. Kerry Renwick
Academic Contact: Dr. Kerry Renwick
Learning to cook is a great activity for all ages. There is so much to learn – a lifelong journey. In this course, there is an extention of food skills and understandings developed in the pre-requisite course is a feature. New considerations include socio-cultural perspectives and exploration of budgetary aspects.
With obesity, diabetes and heart disease on the rise, many young people today have no connection between the foods they are eating and how that impacts their bodies and their brains.
In this course you will work hands-on to prepare different dishes and learn about why certain foods behave as they do. For home economics teachers, this courses has been designed to provide understanding for both the how and the why behind teaching foods classes.
This course is experiential. It utilises preparation of food to learn about food science and food literacy.
Description
This course will offer experience in preparing and cooking a range of dishes, and will delve deep into the science of food.
With obesity, diabetes and heart disease on the rise, many young people today have no connection between the foods they are eating and how that impacts their bodies and their brains.
In this course you will work hands-on to prepare different dishes and learn about why certain foods behave as they do. For home economics teachers, this courses has been designed to provide understanding for both the how and the why behind teaching foods classes.
This course is experiential. It utilises preparation of food to learn about food science and food literacy.
Instructor
Dr. Kerry Renwick
Dates/Location
Course date: July 22 – July 26, 2024
Time: 9:00 a.m. – 4:00 p.m.
Format: In person
Location: Neville Scarfe, 1214, UBC, Vancouver Campus
Registration
EDCP 467 D Practical Foods is a pre-requisite course. Extending the exploration of food and food science this second course will build on aspects considered in EDCP 467D. Hands on food experiences include more complex items such as specialist baked goods and the associated food science. There will also be consideration of costing and cultural perspectives of food.
Current UBC students
Current UBC students, can register for credit courses using their Campus Wide Login (CWL),
through the Student Service Centre
- EDCP 467E | 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:
Alan Jay
604.822.5367
Email: edcp.grad@ubc.ca
Apply for undergraduate programs:
Contact the Teacher Education Office
Registration deadline May 31, 2024
