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Quick Facts

Medium Of Instructions	Mode Of Learning	Mode Of Delivery
English	Self Study	Video and Text Based

Course Overview

The course Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry) is presented to the students by one of the most well-known educational institutes in the world, that is, Harvard University. By applying to this course, the students will unravel the secrets behind famous culinary dishes, which will be taught by the world’s top chefs and scientists. The concepts that the students are going to learn will be useful when they are experimenting in their own kitchens and attempting to prepare delicacies. This course will give the students the confidence that is required to apply to related employment firms.

Science & Cooking: From Haute Cuisine to Soft Matter Science course provides a certification that is beneficial for attracting business opportunities. It runs for 16 weeks and can be taken by beginners too since it is an introductory level course. The effort that the candidates have to put in weekly is about 2-3 hours. They can choose to learn from any place of their choice.

The online programme provides two different enrolment modes, namely, paid with a certificate and free audit. In the former, the candidates will have unlimited access to the programmes and in the latter, they will have access only for a limited period.

The Highlights

16-week course
The effort required is 2 to 3 hours
Certification by edX
Introductory level course
English language
Video transcript language English
Self-paced course
Course by Harvard University

Programme Offerings

Expert support
Online Classrooms
Access materials
assignments

Courses and Certificate Fees

Fees Informations	Certificate Availability	Certificate Providing Authority
INR 18155	yes	Harvard University, Cambridge

The fee for the course is nil.
Those who want a certification must pay Rs.18,155

Fee Category	Amount in Rs.
Base Fee	nil
Certificate Fee	18,155

Eligibility Criteria

Education

Science & Cooking: From Haute Cuisine to Soft Matter Science certification course requires the candidates to have a knowledge of basic mathematics including arithmetic, geometry, and algebra.

Certification Qualifying Details

Those candidates who pay the fee and upgrade their course will be given a shareable certificate.

What you will learn

Knowledge of Chemistry

The following areas will be explored by the candidates:

Understand the technical concepts that lie behind everyday cooking as well as Haute techniques of cooking
Learn to apply concepts of chemistry, engineering, and physics to cooking
Experiment with the concepts learned in their household kitchen
Develop the thinking process of a chef as well as a scientist
Learn more about the scientific processes such as diffusion and spherification
Learn the differences and relations between energy, temperature, and heat
Get to know about the secret to Daniel Humm of Eleven Madison Park’s famous duck sauce
Candidates will be introduced to Carme Ruscalleda

Who it is for

The target audience for this course is:

Candidates who want to experiment with cooking styles
Candidates who want to gain in-depth information about cooking methods
Candidates venturing to culinary fields

Admission Details

The candidates who want to apply for the course of Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry) should go through the following steps:

Step 1: The candidates are requested to click on the link below:

https://www.edx.org/course/introductory-university-chemistry-frontiers-and-fo

Step 2: You will now reach the edX page with information about the course.

Step 3: The candidates are requested to click on the button, “Enroll Now”.

Step 4: You will have to login using your credentials or by using your Google, Microsoft account, Apple, or Facebook.

Step 5: You will now be asked to choose if you want to pay a certification fee or audit the course for free. Click on our desired method.

Please note that for obtaining a certification, candidates need to pay the certification fee.

The Syllabus

The secret to his famous duck sauce
Scientific discussions on the major molecules of food, flavour, moles, and pH
discussion by Daniel Humm of Eleven Madison Park in NYC on flavour, pH.

Scientific discussion of how to cook a perfect egg
adding energy in the form of heat to increase the temperature of a food andthus change its internal structure.Causes of phase transitions in foods from a macroscopic and microscopic perspective.

Manipulate phase transitions when cooking through techniques like sous vide and rotovating
Causes of phase transitions in foods from a macroscopic and microscopic perspective

Gelation, modernist thickeners, and diffusion
Dishes created with gelling agents
The secret to making excellent scrambled eggs and coleslaw.

Cooking perfect French fries
Cooking the perfect burger
Heat transfer
Explaining why it is so hard to cook a perfect steak from both a microscopic and macroscopic perspective
Heat-dependent chemical reactions
Impact of food-dependant chemical reactions on food taste and texture

Science of candy and chocolate
Stages of sugar
Solubility
Underlying science of chocolate tempering
Different phases of chocolate

Instructors

Harvard University, Cambridge Frequently Asked Questions (FAQ's)

1: I want to see how the course is carried out before enrolling. How can I do that?

The candidates can choose to look at the edX demo course before enrolling to know the structure of the course.

2: What is the passing grade for this course?

The candidates can pass the programme by scoring greater than 60%. The breakdown is 35% in each lab activity and homework, and 30% in the final project.

3: What are the additional benefits of the certification?

Candidates who take the certification also become eligible to have the facilities of graded assignments, wherein the faculty members will evaluate the submitted assignments.

4: Tell me more about this course.

This course is an introductory level course wherein the students have to be engaged for a period of 16 weeks by giving a minimum of 2-3 hours weekly for studies. Science & Cooking: From Haute Cuisine to Soft Matter Science course is chemistry-based and is self-paced.

5: Are there any facilities for refund?

The students can enjoy refund facilities if they unenroll from a course within 14 days of purchasing the course or commencement of classes.

6: What if there is some error in viewing the course contents?

Candidates are required to have an up-to-date version of Firefox or Chrome. In case problems persist, try logging out and then logging back in, restarting the device or uninstalling then reinstalling the app.

7: Who provides this course?

This course is provided by Harvard University.

8: Who are the course instructors?

The Science & Cooking: From Haute Cuisine to Soft Matter Science course instructors for this programme are Michael Brenner, Glover Professor of Applied Mathematics and Applied Physics at Harvard University; David Weitz, Professor of Physics and Applied Physics at Harvard University and Pia Sörensen, Senior Preceptor in Chemical Engineering and Applied Materials at John A. Paulson School of Engineering and Applied Sciences.