Canadian Food Sensory Exploration
| Course Code | BAKE-212 |
|---|---|
| Lecture hours per week | 2 |
| Lab hours per week | |
| Course Availability | Open |
| Description | How do we perceive taste? The enjoyment of food is closely connected to the senses, particularly taste, aroma, and texture. Sensory evaluation is a dynamic field that focuses on using human perception to measure sensory responses and their influence on food preference and acceptance. This course provides students with essential knowledge of ingredients commonly found in the chef’s larder, along with an introduction to food sensory principles that support the development of a chef’s skills and abilities. Students will learn to evaluate and analyze ingredients using tools and techniques influenced by a variety of cultures. They will also examine how Canadian food choices and traditions have been shaped by global influences as well as by Indigenous peoples. In addition, students will explore foodways and culinary practices across different cultures, recognizing how food habits extend beyond basic nourishment to reflect cultural identity, history, and social practices. Through the application of practical skills, social science research methods, and reflective practice, students will investigate the role of food and culinary traditions in shaping and influencing Canadian society. |