If the tantalising aroma of a perfectly cooked dish intrigues you, then Harvard University's "Science and Cooking" course is your culinary passport into the intriguing world where science and gastronomy converge. Led by the dynamic trio of Harvard professors David Weitz, Pia Sörensen, and Michael Brenner, along with appearances by renowned guest chefs, this course is a feast for the intellect and the palate.

OVERVIEW: A CULINARY ALCHEMY

"Science and Cooking" delves into the intricate science that underpins culinary arts. From the sizzle of frying to the precision of baking, this course decodes the physics and chemistry orchestrating these gastronomic symphonies. Over 7 weeks, students embark on a culinary journey exploring coagulation, denaturation, caramelisation, and other scientific principles that transform raw ingredients into culinary masterpieces. Bridging the realms of culinary arts, food science, applied physics, and chemistry, the course promises an intellectual adventure with tangible, and often delectable, outcomes.

FORMAT: WHERE LAB COATS MEET APRONS

The course unfolds across 14 modules, each a blend of captivating lecture videos, enlightening readings, engaging discussions, and kitchen lab experiments. With a commitment of 8-10 hours per week, the self-paced nature allows flexibility, albeit within the 7-week timeframe. Students have the privilege of utilising Harvard's cutting-edge teaching labs but are also encouraged to recreate experiments at home, using everyday materials.

TUITION AND FEES: INVESTING IN CULINARY KNOWLEDGE

For the price of $1,600, the 7-week gastronomic adventure becomes accessible. As an online offering through Harvard Extension School, the course caters to a diverse audience, with discounted rates for seniors and Harvard employees. The value extends beyond the course itself, as "Science and Cooking" credits can contribute to certificates such as Food Science and Nutrition or The Science of Cooking, each requiring completion of multiple courses and a total investment ranging from $2,300 to $2,500.

INTERNATIONAL STUDENTS: A GLOBAL CULINARY CLASSROOM

The aroma of scientific gastronomy knows no borders. International students are welcomed into the virtual kitchen, with the same tuition rates irrespective of their location. Harvard Extension School recognises the global appetite for culinary knowledge.

SCHOLARSHIPS: SAVOURING THE POSSIBILITIES

For those with financial considerations, Harvard Extension School offers partial scholarships based on need. Aspiring chefs and gastronomical enthusiasts alike can explore these scholarship opportunities to make their journey into the world of culinary science more accessible.

CONCLUSION: WHERE SCIENCE MEETS SAUTÉ

"Science and Cooking" isn’t just a course; it's an edible education that tantalises taste buds and intellects alike. With a fusion of scientific theories and culinary applications, this course caters to chefs, foodies, scientists, and anyone curious about unravelling the mysteries that occur in their kitchen. Embark on a journey where the scientific method and the art of cooking intertwine, creating a flavourful experience that lasts far beyond the 7-week curriculum.

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