Culinary Arts & Food Science

Culinary art is the art of cooking, and this course is for anyone who loves to be inventive in the kitchen, seek out the freshest or strangest ingredients, and wants to find out more about the nature of foods we eat and why we eat them. We touch on many popular foods and how they are prepared. We cover the nature of oils, acids and spices in creating sauces, dressings and marinades.

This course also focuses on nutrition and food science. We examine ingredients in common processed and fresh foods. We take a close look at products in the grocery store aisle and de-code their labels. What are the nutritional qualities? What chemicals or additives are used, and for what purposes? We also study the difference between organic foods and genetically modified foods (GMOs).

Students have a chance to do much more than cook. They apply areas of science to gain a better understanding of foods, its preparation and its properties. This a fun way to combine passions for food and for science.