科学を学ぼう: 料理科学 (15～18 歳)

Do you love Science? In this Ongoing Class, learners will explore a range of Science subjects in a fun and interactive way. This course aims to provide meaningful learning experiences for young explorers.

Each class will include a range of teaching methods and activities that are designed to engage the learners in both a hands-on and minds-on way. Classes will include experiments, Q&A, quizzes, games, worksheets, videos and much more. Some classes will include breakout rooms.  Learners will be encouraged to observe, explore, question and share what they learn. A variety of methods are used to support learners and cater for different learning styles and needs. 


What is taught in this course? 


🔹 Week Beginning 30/12/2024 - Macronutrients and Micronutrients in Food
🔹 Week Beginning 6/1/2025 - Principles of Heat Transfer in Cooking
🔹 Week Beginning 13/1/2025 - Different Cooking Methods and Their Effects on Food
🔹 Week Beginning 20/1/2025 - Culinary Science and Its Importance in Food Preparation
🔹 Week Beginning 27/1/2025 - Historical Development of Culinary Techniques and Practices
🔹 Week Beginning 3/2/2025 - Introduction to Food Chemistry and Its Relevance to Cooking