SCI5323 - Practical Science

Credits: 3

From boiling an egg to preparing an exquisite soufflé, cooking is both an art and a science. Most of us don’t think about the food chemistry involved in baking a cake or reducing a sauce, but every texture and flavor are the result of interacting molecules. The everyday task of cooking involves biology, chemistry, and physics. Through the use of measurement and the interaction of energy, sources of food are changed to yield predictable results. Using a model-based inquiry approach, learners investigate how the scientific method can be used to prepare food.