Science & Cooking: From Haute Cuisine to Soft Matter Science (part 2)

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Science & Cooking: From Haute Cuisine to Soft Matter Science (part 2)

Course Details

Cost

FREE,
Add a Verified Certificate for $75

Upcoming Schedule

  • In Session

Course Provider

edX online courses
Harvard University, the Massachusetts Institute of Technology, and the University of California, Berkeley, are just some of the schools that you have at your fingertips with edX. Through massive open online courses (MOOCs) from the world's best universities, you can develop your knowledge in literature, math, history, food and nutrition, and more. These online classes are taught by highly-regarded experts in the field. If you take a class on computer science through Harvard, you may be tau...
Harvard University, the Massachusetts Institute of Technology, and the University of California, Berkeley, are just some of the schools that you have at your fingertips with edX. Through massive open online courses (MOOCs) from the world's best universities, you can develop your knowledge in literature, math, history, food and nutrition, and more. These online classes are taught by highly-regarded experts in the field. If you take a class on computer science through Harvard, you may be taught by David J. Malan, a senior lecturer on computer science at Harvard University for the School of Engineering and Applied Sciences. But there's not just one professor - you have access to the entire teaching staff, allowing you to receive feedback on assignments straight from the experts. Pursue a Verified Certificate to document your achievements and use your coursework for job and school applications, promotions, and more. EdX also works with top universities to conduct research, allowing them to learn more about learning. Using their findings, edX is able to provide students with the best and most effective courses, constantly enhancing the student experience.

Provider Subject Specialization
Sciences & Technology
Business & Management
22217 reviews

Course Description

In Part 2 of Science and Cooking (Part 1 is available here), we will be visited by more world-famous chefs who use a number of different styles and techniques in their cooking.  Each chef will demonstrate how he or she prepares delicious and interesting creations, and we will explore how fundamental scientific principles make them possible.

Topics will include:

  • How cooking changes food texture
  • Making emulsions and foams
  • Phase changes in cooking

You will also have the opportunity to become an experimental scientist in your very own laboratory — your kitchen! By following along with the recipes of the week, taking precise measurements, and making skillful observations, you will learn to think like both a chef and a scientist.  This practice will prepare you for the final project, when you will design and perform an experiment to analyze a recipe of your choice from a scientific perspective.

The lab is cer...

In Part 2 of Science and Cooking (Part 1 is available here), we will be visited by more world-famous chefs who use a number of different styles and techniques in their cooking.  Each chef will demonstrate how he or she prepares delicious and interesting creations, and we will explore how fundamental scientific principles make them possible.

Topics will include:

  • How cooking changes food texture
  • Making emulsions and foams
  • Phase changes in cooking

You will also have the opportunity to become an experimental scientist in your very own laboratory — your kitchen! By following along with the recipes of the week, taking precise measurements, and making skillful observations, you will learn to think like both a chef and a scientist.  This practice will prepare you for the final project, when you will design and perform an experiment to analyze a recipe of your choice from a scientific perspective.

The lab is certainly one of the most unique components of this course — after all, in what other science course can you eat your experiments?

This course focuses on the physical changes that occur during cooking.  If you are interested in signing up for “Part 1,” which focuses more on the chemistry of cooking, you can do so here.

Reviews 9/10 stars
2 Reviews for Science & Cooking: From Haute Cuisine to Soft Matter Science (part 2)

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Kristina Šekrst profile image
Kristina Šekrst profile image
10/10 starsCompleted
  • 102 reviews
  • 102 completed
1 year ago
This course gives you the physics behind the cooking process. You'll learn about elasticity, viscosity, foams and emulsions, manipulating phase behavior, enzymes, and baking. You'll learn why we can mix oil and water, what makes meringue stiff, how come our pesto turns brown or apples, and ow to prevent that. You'll learn about enzymes and their activation, pressure and viscosity, manipulating phase behavior to stabilize food or to create entirely different food, and to see how the addition of sugar, salt or similar ingredients actually influences the physical behavior of your dishes. Lots of professional chefs are illustrating the issues and problems given in the lectures, and the lectures are nicely given, understandable, and fun. You have lots of practical work if you want to get graded, but it's fun to apply this knowledge in everyday practice. A huge recommendation!
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Hlias Kournianos profile image
Hlias Kournianos profile image

Hlias Kournianos

10/10 starsTaking Now
2 years, 1 month ago
Im A professional cook that worked on sous-vide and molecular gastronomy in my past year.This a great way of learning new thinks,and also be provided new ways of cooking with a science point of view that helps you understand the food in a deeper and better way and from a new perspective.Great Instructors,world known Chefs from around the world,and priceless knowledge ,notes in the Courses. Great work!
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