Special Study: Home Economics – Practical Foods 2
A concentrated look at food preparation and food science
QUICK INFO
Available for credit | EDCP 467E
* NOTE: Pre-requisite course EDCP 467D Practical Foods (or instructor permission)
Course date: July 20 – July 24, 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 continue studying advanced cooking and the science behind it?
Because food connects every culture and a well-made meal delights the senses. This course builds on ECDP 467D Practical Foods I (or instructor permission) and gives you richer hands‑on experiences—an intensive five‑day lab where you’ll try fermentation, low‑temperature cooking, emulsions, laminated doughs, recipe development, sensory evaluation, batch scaling and community meal projects—alongside integrated online modules. You’ll learn why foods behave the way they do, explore food safety and preservation, and consider foodways, sustainability and teaching strategies, all in a blended mix of practical labs, demos, group work and online learning.
Description
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. The course employs a blended approach, consisting of a five-day intensive food preparation experience and an online module dedicated to exploring food science related directly to the meals prepared in practical classes.
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 21 – July 25, 2025
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:
Gina Hiu Lam Wong
604.822.5367
Email: edcp.grad@ubc.ca
Apply for undergraduate programs:
Contact the Teacher Education Office
