For my “introduction to foods” course I took in fall 2004 in NYU, the lab section was a cooking class. It was probably the class I most freaked out about (and the only one that resulted in burnt flesh) but it was also the most fun and useful. When will I have to draw a Bohr diagram in real life? Hopefully never. But steaming fish and making muffins (probably not at the same time) may be useful to know, along with food safety precautions. The textbooks from my class are the rare few that I won’t be reselling.