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Course Description

The kitchen is a fascinating point of inquiry for many important questions; the answers to these questions can help us become better cooks and perhaps provide valuable insight into how to address the looming environmental and health issues facing our society. For example, how can you get more "flavor” from fewer ingredients? As consumers continue to increase their demand for and consumption of plant-based foods, what kinds of ingredients will food producers use to create alternatives? How will the food industry assess the acceptance and quality of these new plant-based offerings?
In this lesson, you will explore these concepts through the preparation of a dish called consommé. You will delve into the origins and evolution of culinary science as you consider ingredients, transformations, and flavor quality.

Benefits to the Learner

  • Explore the history of culinary science and the beginning of evidence-based cooking 
  • Describe the types of tools and techniques used in the kitchen along with their general influence on food quality and safety
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Type
self-paced (non-instructor led)
Dates
Jun 02, 2023 to Dec 31, 2030
Total Number of Hours
1.0
Course Fee(s)
Regular Price $0.00
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