MEC ENG 126 The Science and Engineering of Cooking 4 Units
Terms offered: Fall 2024, Fall 2022, Spring 2022
This course will discuss concepts from the physical sciences and engineering (e.g. heat and mass transfer, phase transitions, fluid mechanics, etc.) that serve as a foundation for everyday cooking and haute cuisine. The course will integrate the expertise of visiting chefs from the Bay Area (and beyond) who will serve as guest lecturers and present their cooking techniques. These unique opportunities will be complemented by lectures that investigate in-depth the science and engineering that underlie these techniques.
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Rules & Requirements
Prerequisites: PHYSICS 7A, CHEM 1A, or consent of instructor. MEC ENG 109 and MEC ENG 108 recommended
Hours & Format
Fall and/or spring: 15 weeks - 3 hours of lecture, 1 hour of discussion, and 2 hours of laboratory per week
Additional Details
Subject/Course Level: Mechanical Engineering/Undergraduate
Grading/Final exam status: Letter grade. Alternative to final exam.
Instructor: Sohn