Minor Program in Food Studies (Arts)
In addition to the opportunity to focus on food as a part of your primary degree, the University of Toronto also offers a MINOR PROGRAM IN FOOD STUDIES (ARTS) to add to your home degree.The FS Minor is offered through the Department of Historical & Cultural Studies at the UTSC and the required courses are typically held at the UTSC campus in the Culinaria Kitchen Lab SW313.
It focuses on five basic themes: food systems, cultures, industries, health, and the environment while drawing from a number of disciplinary methodologies. Courses span all of human history & across global geography, examining diverse cultural traditions of farming, cooking, and eating. Particular attention is given to the material nature of food, the way it tastes and smells, and the changes caused by cooking, preservation, and rotting. The program also leverages the university’s urban location, using Scarborough as a classroom to understand the rich traditions and special challenges involved in feeding diasporic communities.
Food Studies provides both theoretical understanding and practical knowledge for professional careers in health care, business, communications, government service, non-governmental organizations, teaching, and community programs. The FS Minor at the UTSC is an opportunity to join a robust network of students, scholars, and community partners operating in partnership with the Culinaria Research Centre and including institutions and publications from around the world.
Click here for more information about the MPFS & Food Studies at UTSC
REQUIREMENTS
Program Requirements
Students must complete at least 4.0 credits in Food Studies-focused courses*, including the following:
1. FSTB01H3 Methodologies in Food Studies
2. An additional 3.5 credits, of which at least 2.0 credits must be at the C- or D-level; among the D-level courses, at least 0.5 credit must come from courses taught in the Culinaria Kitchen Laboratory*
Undergraduate Advisor: fst-undergrad-advisor@utsc.utoronto.ca
Food Studies Courses Table:
Notes:
1. Courses marked with an * are taught in the Culinaria Kitchen Laboratory.
2. Students are advised to consult the prerequisites for B-, C-, and D-level courses when planning their individual program.
Experiential Learning and Outreach
For a community-based experiential learning opportunity in your academic field of interest, consider the course CTLB03H3, which can be found in the Teaching and Learning section of the Calendar.