About This Activity
Beginner and intermediate students will learn both the science of the kitchen and practical skills in this spinoff of a popular culinary science class. Students will learn knife skills, basic cooking and baking techniques, and some fancy and easy go-to recipes. They will also delve into theory about the diffusion and transfer of heat, Maillard reactions, caramelization, protein denaturation, and modernist cooking techniques. Students will be preparing their lunches, and some extra funds for groceries and supplies may be necessary. Field trips to local restaurants are also a possibility. Dr. Scott Wellnitz, one of our upper-school science teachers and an enthusiastic home cook, will guide the students.
Map & Direction
Rivermont Collegiate - Becherer Hall
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1821 Sunset Drive
Bettendorf, IA
52722
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