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The Science of Gastronomy

Course Description:

This course introduces students to elements of science lying behind cooking and cuisine preparation. The ultimate goal is to help students recognize the importance of scientific principles being applied in everyday life, so that they will appreciate and be able to apply some of these principles in their future cooking practice.

  • Instructor(s) King Chow, Lam Lung Yeung
  • University
  • Provider
  • Start Date 14/Mar/2014
  • Duration 6 weeks
  • Main Language English
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