Open AccessOpportunities and Challenges of Developing a Culinary Food Studies Bachelor’s Degree
Author(s) -
Caitlin Scott,
Lori Stahlbrand
Publication year - 2021
Publication title -
canadian food studies
Language(s) - English
Resource type - Journals
ISSN - 2292-3071
DOI - 10.15353/cfs-rcea.v8i4.463
Subject(s) - transformative learning , food studies , bachelor , operationalization , food systems , political science , public relations , sociology , food security , agriculture , geography , pedagogy , philosophy , archaeology , epistemology , law
Although Food Studies has been acknowledged as a distinctive field in Canada for almost two decades, until now there has not been an undergraduate degree in Food Studies in this country. This is changing with the development of Canada’s first Honours Bachelor’s Degree in Food Studies (BFS) at [Ontario College], set to launch in September 2021. This field report describes the process, opportunities, and challenges of developing a Food Studies degree at an Ontario college. It explores the unique openings at the intersection of food studies education and applied practical skills training for work in the food sector. In particular, we ask: What can food studies bring to culinary education? And, what can culinary education bring to food studies? We content that food studies can lend to a more transformative culinary education focused on social, cultural, political, and environmental influences in the food system. Simultaneously, culinary education brings distinct insights into operationalization within the food sector which provide new openings for applied research. We demonstrate the need for this new collaboration and knowledge as a necessity of a turbulent world.