This course introduces a number of basic scientific principles underpinning the methodology of cooking, food preparation and the enjoyment of food. All topics covered have a strong basis in biology, chemistry, and physics application. Among others, they include the consumption of cooked food, the physiological and evolutionary implication of the senses, geographic and cultural influences on food, and the rationale behind food preparation. We will also discuss issues such as coupling of senses to improve sense stimulation; altering flavor by chemical means; and modification of the coloration to improve the appearance of dishes. Following the video demonstrations of the scientific principles of cooking, you will learn to recognize the key ingredients and their combinations for preparing good healthy food. At the end of this course, you will be able to:
- appreciate the scientific basis of various recipes;
- develop your own recipes by integrating some of the scientific principles into new dishes;
- recognize the influence of the material world on human perception from the different senses;
- appreciate the art of integrating science into cooking and dining.
Important Note: This course is not designed for people with special dietary needs such as vegetarian, diabetic, and gluten-free diets. If you feel uncomfortable with any part of the assignments or activities of this course, you can substitute some of the ingredients or ask friends and family members to help with the tasting of your assignments. Alternatively, you may skip that specific assignment provided that you have fulfilled all other qualifying requirement to pass the course.
Orientation, Module 1 and Module 2
-This week, we will focus on “Energy Transfer” and “Hunger and Satiety”. Before you start with the content for these modules, please watch the Course Overview, review the Grading Scheme, and read the Important Note on special dietary needs.
Module 3 and Module 4
-This week, we will talk about how flavor and aroma of food affects our perception of taste of food.
Module 5 and Module 6
-This week, we will talk about how color and texture of food affects our perception of taste of food.
Module 7 and Module 8
-This week, we will look at how fruits and vegetables can enhance the quality in cooking and to learn about the properties of meat.
Module 8 (continued) and Module 9
-This week, we will continue our focus on the preparation and cooking of meat and learn about the elements that affect the preparation of sauces.
Module 9 (continued) and Module 10
-This week, we will continue our focus on the preparation of sauces and finish up the course with the last topic on dessert. After completing all the content, it's time to test your understanding on the entire course. Take the final exam and complete the post-course survey. Your valuable feedback will certainly help us improve future iterations of the course.
A moderately interesting introduction to the science involved in the cooking and enjoyment of food. It would be almost impossible to fail this course. Very few of the assignments have right or wrong answers. For most of the assignments, the instructors ask you to prepare foods in your kitchen using several variations on a recipe and to subjectively rate the results. Not recommended for those without access to a kitchen and a few common ingredients. Vegetarians should be aware that some of the assignments involve cooking and tasting chicken and seafood.
I absolutely enjoyed the course, It was intense and required much work and participation to understand the material. Since I work in the field of nutrition but did not have a good grasp of the subject, it has help to further my understanding, I would recommend this to professionals, The only challenge is determining the number of continuing education hours, You really do need to work 3 to 4 hours per week on the course.
I went through all the 6 weeks (didn't pay for it so I just could take a look into the assignments). I felt disapointed since the beginning but it became worse from module 8 to the end. I will point out couple of reasons:
- Too much time spent in repeating the same things (we could replay the videos if we want)
- Assignments seem to be too generic/easy
- Too much detail in issues not relevant (if you will not explain how food will affect the electric pulses to our brain and how the pulses interact in our brains, I don't need to now details about this, right?)
- The course talked about SOME of the chem and physics during the cooking process.
- Also highlighted about how people perceive the food and how it affects the flavors.
I expected more details of the positive points, more good and strong science in cooking/tasting.
The course is very informative and educational. The lecturer delivers the course in a well verse easy manner. All the topics herein are significant learning guides for everyone who wish to pursue a career in culinary, hospitality and nutrition. The course also upgraded the professional star of every person's currently enjoying life in all types of kitchens. The topics in course greatly satisfied my room of improvement. The lecturer is awesomely great. He deserves a rated 10 being the best. Thank you.
I completed the first week (almost 2 hours of videos) and was very disappointed. There's no strong foundation, the instruction is weak, the content inconsistent. Lots of time spent saying not much at all, repeating the same thing over again, using a term inconsistently, or introducing a new term that has not yet been defined. I'm hoping there's a stronger course out there on the science of gastronomy, or that someone creates it soon. We need it.
I absolutely enjoyed the course, It was intense and required much work and participation to understand the material. The demonstration videos were so helpful for me to learn fast and understand very easily. The only challenge is determining the number of continuing education hours, You really do need to work 3 to 4 hours per week on the course.
This course is amazing. I recommend everyone interested in cooking or studying in hospitality/ tourism degrees or even working in a restaurant environment to take this course and learn all the important techniques and the science behind the cooking process. I enjoyed this course very much
This course was truly profound and very interesting. I am an amateur cooking man, but I consider I have a good foundation and a good but not intense training, and I certainly learned quite a few new things in this course, which I have already applied to my routine cooking.
Everything was excellent. It has an adequate structure, as well as ample material and modules explained adequately. The videos presented were very suitable, with practical and interesting examples. Each lesson had assignments according to the theory, and easy to perform.
Very well designed and delivered a course. The instructors really did well in delivering the course. The content was just right and I have learned a lot. If possible a certificate of participation could be made available for those who cannot pay for the official certificate.
completed this course, spending 5 hours a week on it and found the course difficulty to be medium.
I would like to thank the instructors, they were really good even if I preferred the second one, which language was easier and more understandble for me. Thank you so much, I learnt so many advices on how cooking a better dish for me and for my friends. Thank you!
The course was highly informative and educational. It provided deep insight into the scientific aspects of food. I would have lied to have some small research based assignments during the course along with the experiment based assignments.
I really enjoyed the course. The tutors were very good and I really enjoyed the lessons which contained practical experiments. I found the science involved at times difficult to understand but all in all it was a worthwhile use of my time
Awesome video classes I have experienced many things a lot of thing I have gained with this course. This was amazing for new student I am so happy thank you so much for this course science of gastronomic thank you both of you professor
Very informative. good course if you want to dive in to the more deeper explanations of cooking. quizzes are fairly easy to do. very interactive. the exam is not that hard but would help in revising the things that they taught.
This course was very entertaining and easy to follow. It provided me with very good information and I especially liked how they showed examples and helped us out visually. The assignments were super easy. I expected more quizes
It was really a good experience .This course era platform helped me to earn more knowledge about various aspects of life that we come across daily.I thank course era for helping me for increasing my knowledge level.