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Course Description

In the culinary profession, every dish we create relies on our ability to merge science with flavor. When preparing food, we actually transform our environment and incorporate it into our bodies. The foods we eat nourish us in this way and help bring people together. Understanding the scientific principles underlying food and cooking can help us become more effective and efficient cooks.

In this course, you will improve your culinary skills through a science-based approach to recipes. You’ll build a foundation in the chemistry, physics, and biology that underlie the ingredients, techniques, and flavors that are produced in the kitchen, helping you to gain an understanding of ingredient functionality and the energy facilitation utilized in our foods. Finally, you will use recipes to serve as a launch point for exploring the challenges and opportunities facing our food systems globally.

Faculty Author

Chris Loss

Benefits to the Learner

  • Define the functional properties of food ingredients
  • Explore how cooking techniques harness energy to facilitate ingredient interactions and produce safe and flavorful foods
  • Describe tools and techniques used in the kitchen as well as their influence on food quality and safety
  • Discover the multimodality of flavor and the role of human senses in assessing food quality

Target Audience

  • Culinary professionals
  • Aspiring chefs, cooks, and sous chefs
  • Restaurant managers
  • Culinary research and development professionals
  • Product developers for commercially packaged goods
  • Food enthusiasts
  • Nutritionists and dietitians
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Enroll Now - Select a section to enroll in
Type
2 week
Dates
Jul 17, 2024 to Jul 30, 2024
Total Number of Hours
10.0
Course Fee(s)
Contract Fee $0.00
Type
2 week
Dates
Oct 09, 2024 to Oct 22, 2024
Total Number of Hours
10.0
Course Fee(s)
Contract Fee $0.00
Type
2 week
Dates
Jan 01, 2025 to Jan 14, 2025
Total Number of Hours
10.0
Course Fee(s)
Contract Fee $0.00
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