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In this course, you will learn:
- Everyday cooking and haute cuisine procedures are based on scientific notions.
- How to apply physics, engineering, and chemical principles to cooking.
- In your own kitchen, you may become an experimental scientist.
- How to think like a scientist AND a chef.
Syllabus:
- Molecules, moles, flavor, and pH
- Energy, temperature, and heat
- Phase transitions
- Diffusion and Spherification
- Heat Transfer
- Candy
