I'll be teaching a 6 week course in kitchen science starting the 24th of May.
In this course we'll be learning about the physical and chemical process that take place during cooking and the biological mechanisms behind the foods we eat. Each week will come with an assignment (I admit some of them are easy, some will require more thinking) which will account for 25% of the course grade. Each week will also comprise two lecture topics (usually split into multiple parts each) which will expect discussion from the class (25% of the grade).
At the end of the course, the final will consist of a recipe submission created by the student (don't worry, I'm not asking them too be all that complex) worth the remaining 50% of the course grade, 25% for how well the ingredients compliment one another and 25% for the student's accompanying analysis of at least 3 scientific principles involved in the preparation of the dish, taken either from class or from their own research.
This is an introductory course, and no previous experience in cooking or in science is expected. The goals for the course is that all students should receive a basic understanding of food preparation from a scientist's perspective.