FDSC 2300

Culinary Science

Course Description

Course information provided by the 2025-2026 Catalog.

Learn the science behind some favorite and new foods. Working with chefs from Cornell Dining, the underlying principles of the foods prepared in class are explained.

Last 4 Terms Offered 2025SP, 2024SP, 2023SP, 2022SP

Learning Outcomes

• Describe composition and functionality of common ingredients used in the kitchen and product development lab.
• Explain how cooking techniques facilitate ingredient interactions and transform mixtures of ingredients into flavorful foods.
• Implement food safety principles in the kitchen.
• Discuss differences and similarities between food production in a kitchen and food processing on a large scale.
• Identify the scientific disciplines that support the field of food science and the food industry broadly.
• Describe the importance of reductive perspectives in Food Science.
• Describe the importance of systems-wide perspectives in Food Science.
• Discuss challenges and opportunities facing our evolving food systems.

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