For Rising 6th–12th Graders
This course will serve as an introduction to food science and molecular gastronomy. Throughout this course, students will explore science within the art of fine cooking. Each day we will focus on how changes in the preparation of an ingredient affect the chemical structure, flavor profile, and complementary flavors in a simple dish. Each experiment will be performed by students in small teams in a kitchen setting. We will utilize the scientific method to learn which methods are best for which purposes and why. At the conclusion of the week, we will use the lessons we learned to develop a new recipe.