Course Duration
- Quick-Fire Weekend—May 14-16, 2010.
- Online Class—January 11 - March 19, 2010
Course Description
Cooking Theory and Food Science blends classroom, lab, and online instruction. With a focus on scientific principles and experimental method, students explore the chemistry of food, in particular focusing on the heat transfer process. The course includes both theoretical online components and practical, on the ground, hands-on application of food science and a knife skills practice lab. A two-day, on the ground intensive residential component will be attached to this class.
Dedicated Hours Required
- Two hours per week of online instruction.
- Three hours per week of reading and assignments.
- Twenty hours of instruction at the Quick-Fire Weekend.
Cost
The online course is free! Students are responsible for costs related to travel to Vermont for the weekend residency. Students must provide their own uniforms and basic knife kit. Students are required to purchase the textbook.
Textbook
On Cooking, Sarah R. Labensky and Allan M. Hause, 4th edition.
ISBN: 0-13-061865-9
For further information about this course, please contact:
Steve Barnett
Enrollment Specialist
New England Culinary Institute
518.224.0019
steve.barnett@neci.edu
