Online Learning – Science and Cooking

I am a big fan of online learning (or learning in general), and I periodically have a look at courses that interest me. So thought I could share some of my experiences here, starting with the first one I looked at. I will attempt to summarise the course content, style, difficulty and general presentation of the course so that you can see if it is for you.

The first online course I looked at was the EDx Harvard course ‘Science and Cooking: from Haute Cuisine to Soft Matter Science’
This course mingles science and cooking, using bits from each to explain/demonstrate each. There are a number of top chefs who provide some interesting background to the course, but for me it was the science bits of it that were of interest.
The course goes into a fair amount of depth, and the review quiz’s are well spaced and sufficiently tricky that you actually need to pay attention and in some cases sit down with a calculator and work things out.
The course also has a number of (ungraded) lab excercises where you head to your kitchen and perform an experiment to underline something you have learned during the course. For example making ice-cream with ice-water and salt to produce sub-zero temperatures and demonstrate phase changes!
The course is well presented, the videos and text go together well, and it felt like they cover things in sufficient depth to actually be worthwhile without spending too long on any one thing.
Warning that there is some maths involved so, but it is not complex so shouldn’t put anyone off.

I have to confess I didn’t finish the course, I was initially trying to keep pace with it whilst it was a live course and fell behind due to life getting in the way, but I would definitely recommend the course and will try and get back to it at some point.

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