
Concepts like ‘freezing point depression’ and ‘gluten molecule networks’ were introduced along with topics on emulsions and heat transfer were taught by video then with practice questions, including homework and labs each week. I might have struggled with the math and fought with the chemistry stuff but it was so worth it. Not only did I scratch the surface of understanding how cooking happens and why some methods of cooking are so incredibly important to taste and feel, but I got to make things like ricotta cheese and ice cream that was never put in the freezer, just used a bag of ice and salt.
The best parts were watching top chefs demonstrating the topics, like Spherification taught by Adrian Ferha, and the really cool equipment used to capture unique flavors. Edx.org gives an excellent course, I will definitely be following more!