Location: Rocklin
Day & Time: Thursday 1:45-2:55
Grade: 7th-12th
Mentor: Stephanie Hromiko
Email: pelagianpie@yahoo.com
 
Culinary Science

This hands-on course explores the connection between science and cooking. Students will learn basic cooking techniques while also studying the science behind food, including chemical reactions, nutrition, and what affects flavor and texture. Topics include food safety and sanitation, baking science, kitchen tools and techniques, and culinary innovation.
 
Outcomes:
By the end of the course, students will understand foundational cooking skills and the basic science behind how food is prepared. They will be able to follow recipes safely, apply proper kitchen procedures, and explain simple food science concepts. Students will build confidence working in a kitchen environment and develop both practical and analytical skills.
 
Class Activities:
Cooking labs, food science experiments, recipe preparation, and hands-on kitchen activities focused on both technique and exploration.
 
Materials:
All materials will be provided.

All classes are full-year classes. Students enrolled in a Fall Semester class will automatically enroll for the Spring Semester in December to ensure their place in the class. Pricing is per semester.