Module Overview
This module provides students with foundational and advanced understanding of ingredient composition, chemical reactions during cooking, and flavor science. Students analyze how proteins, carbohydrates, fats, and micronutrients interact under different cooking methods to optimize outcomes.
Core Learning Objectives
- Explain chemical and physical properties of core ingredients.
- Predict ingredient behavior during various cooking techniques.
- Identify reactions such as Maillard browning, caramelization, and emulsification.
- Apply food science principles to improve texture, flavor, and consistency.
- Incorporate molecular-level knowledge into recipe development.
Practical Competencies
- Assess ingredient quality and composition for optimal culinary results.
- Perform controlled experiments to observe chemical reactions in cooking.
- Apply knowledge of emulsions, gels, and foams to culinary preparations.
- Utilize proper techniques to preserve nutrient content while enhancing flavor.
- Analyze outcomes and adjust techniques based on ingredient behavior.