Credits:
2
This course builds on concepts introduced in Food Theory I, advancing students’ understanding of ingredients, flavour development, and how dishes take shape while exploring food origins and the cultural and historical influences that shape cooking. The course examines current culinary trends, the role of sustainability and responsible sourcing, and the environmental impact of food systems. Students study the influence of global, Indigenous, and multicultural perspectives on ingredients, flavour profiles, and cooking techniques and consider how social and environmental factors influence food choices.