Course title

Pre-requisite

Course description

The Science of Food and Cooking is a laboratory-based, semester-long course designed for motivated, college-bound students interested in the scientific foundations of the culinary arts. Students will investigate how principles of biology, chemistry and physics affect the transformation of raw ingredients into delicious foods, developing as scientists and cooks along the way. Learn why a cast-iron pan always gives the best sear on a steak, how a pinch of baking soda can make quick work of caramelizing onions, and much more!

School country

School state

School city

High school

School / district Address

School zip code

Requested competency code

Date submitted

Deferred

Deferred date

Deferred Reason

In order to be reviewed as a laboratory science, we will need a list of laboratory experiments completed for this course and number of hours students spend doing laboratory assignments each week.

Expected grade level

Online / Virtual