Course overview

- 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.

What you will learn

Course details

Who is the course for?

WEEK 1 5 hours to complete 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. WEEK 2 5 hours to complete Module 3 and Module 4 This week, we will talk about how flavor and aroma of food affects our perception of taste of food. WEEK 3 4 hours to complete Module 5 and Module 6 This week, we will talk about how color and texture of food affects our perception of taste of food. WEEK 4 3 hours to complete 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. WEEK 5 3 hours to complete 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. WEEK 6 5 hours to complete 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.
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