The Science of Cooking course

The Science of Cooking course explores how and why cooking methods work by examining the chemical and physical changes food undergoes. It covers topics like heat transfer, the structure of ingredients, and reactions such as caramelization and coagulation. Students learn to improve recipes, troubleshoot issues, and understand the science behind techniques like baking, frying, and seasoning. This knowledge helps cooks achieve better results, create more consistent dishes, and innovate confidently in the kitchen by understanding the principles behind culinary processes.