Certified in Science and Cooking: From Haute Cuisine to Soft Matter Science(CHEMISTRY)

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About Course

During each module of this course, chefs reveal the secrets behind some of their most famous culinary creations — often right in their own restaurants. Inspired by such cooking mastery, the Harvard team will then explain the science behind the recipe.

 

What Will You Learn?

  • The scientific concepts that underlie everyday cooking and haute cuisine techniques;
  • How to apply principles of physics, engineering, and chemistry to cooking;
  • How to become an experimental scientist in your own kitchen;
  • How to think like a chef AND a scientist.

About the instructor

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Course Curriculum

Module 1

  • Molecules, moles, flavor, and pH
  • Energy, temperature, and heat

Module 2

  • Diffusion and Spherification
  • Phase transitions
  • Assignments

Module 3

  • Heat Transfer
  • Candy

Exam

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  • eBooks

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