Course Description

This course examines the principles of cookbook editing, with a focus on editing recipes to ensure successful results. It explores the parts of a cookbook, as well as recipe structure, terminology, ingredient lists, methods, headnotes, yields, and special features. Authorial voice and editing for the readership are also addressed. In addition, students will learn strategies for creating effective editorial correspondence and a record of style decisions to ensure coherency throughout.


This course is fully online and asynchronous, meaning you typically will not have to be online at specific times. You will engage in course-related activities through online tools such as announcements, discussions, and email. Your course learning will be based on weekly module content and activities that you can go through independently. Note: there are still deadlines for assignment submissions, and you may be expected to participate in discussion board interactions with your peers on a regular basis.

Your instructor may also include occasional scheduled sessions for Q&As and other discussion activities, using web conferencing tools such as Zoom and Google Meet. More details will be included in your course outline available on the first day of class.

Relevant Programs

Course Sections
Class Number
May 06, 2024 to Jun 21, 2024
Delivery Options
Domestic Fee non-credit $524.55
Domestic Out of Province Fee non-credit $0.00
International Fee non-credit $0.00