FDSC 2300

Last Updated

  • Schedule of Classes - January 30, 2026 3:06PM EST

FDSC 2300
Culinary Science

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 2026SP, 2025SP, 2024SP, 2023SP

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.

View Enrollment Information

Syllabi: none

  •   Eight Week Summer. 

  • 3 Credits GradeNoAud

  •  1914 FDSC 2300   LEC 001

  •  
    • TR
    • Jun 8 - Aug 4, 2026

    • Staff

  • Instruction Mode: In Person

    This Summer Session class is offered by the School of Continuing Education and Summer Sessions. For details visit: https://sce.cornell.edu/.
    Enrollment open to: Precollege Studies Commuter program students. See https://sce.cornell.edu/precollege/program/on-campus for additional information.