Culinary Science
Culinary Science aims to uncover and incorporate the science behind the cooking into practical lessons. These are the first courses that are designed to educate teachers about the science of cooking using a range of methods and up-to-date equipment.
Welcome to the online home of Culinary Science.
Do you know:
- Why milk boils over when overheated?
- Why boiling water will scald if you put your hand in, yet a 200°C degree oven will not?
- Why there is no gluten in flour?
If you don't, why not have a look at our range of courses which cover many exciting elements of kitchen science. Understanding the science behind the cooking empowers the cook with an ability to fully understand the ingredients and gain the best results every time!
The sessions include demonstrations, practical activities and resources that can utilised in the classroom.
