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Course Description
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Course Name
The Science of Cooking: an Introduction to Molecular Cuisine
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Host University
Florence University of the Arts - The American University of Florence
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Location
Florence, Italy
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Area of Study
Culinary Arts, Nutrition and Food Science
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Language Level
Taught In English
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Prerequisites
Culinary Arts Majors only.
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Course Level Recommendations
Upper
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
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Credits
3 -
Recommended U.S. Semester Credits3
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Recommended U.S. Quarter Units4
Hours & Credits
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Overview
After the first appearance of molecular gastronomy in the latter half of the 20th century, the approach of chefs towards food has dramatically changed. This science of cooking course is aimed at students who wish to gain knowledge of the science behind cooking to both improve methods of cooking and avoid common pitfalls. Students will acquire the concepts related to the techniques that aid innovation and creative development in the field of gastronomy. The course will combine both theory and practice based on contemporary scientific knowledge.
Course Disclaimer
Courses and course hours of instruction are subject to change.
Eligibility for courses may be subject to a placement exam and/or pre-requisites.
Some courses may require additional fees.
Availability of courses is based on enrollment numbers. All students should seek pre-approval for alternate courses in the event of last minute class cancellations