Culinnary Science (SEC)

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These notes introduce students to the scientific principles that operate behind everyday cooking practices, linking culinary techniques with food science. The content helps learners understand why specific methods, temperatures, and ingredients produce particular textures, flavours, and nutritional outcomes.

The subject develops applied knowledge of areas such as 𝐟𝐨𝐨𝐝 𝐜𝐨𝐦𝐩𝐨𝐬𝐢𝐭𝐢𝐨𝐧, 𝐡𝐞𝐚𝐭 𝐚𝐧𝐝 𝐜𝐨𝐨𝐤𝐢𝐧𝐠 𝐦𝐞𝐭𝐡𝐨𝐝𝐬, 𝐜𝐡𝐞𝐦𝐢𝐜𝐚𝐥 𝐫𝐞𝐚𝐜𝐭𝐢𝐨𝐧𝐬 𝐢𝐧 𝐜𝐨𝐨𝐤𝐢𝐧𝐠, 𝐭𝐞𝐱𝐭𝐮𝐫𝐞 𝐚𝐧𝐝 𝐟𝐥𝐚𝐯𝐨𝐮𝐫 𝐝𝐞𝐯𝐞𝐥𝐨𝐩𝐦𝐞𝐧𝐭, 𝐧𝐮𝐭𝐫𝐢𝐞𝐧𝐭 𝐫𝐞𝐭𝐞𝐧𝐭𝐢𝐨𝐧, 𝐟𝐨𝐨𝐝 𝐬𝐚𝐟𝐞𝐭𝐲, and 𝐡𝐲𝐠𝐢𝐞𝐧𝐞 𝐩𝐫𝐚𝐜𝐭𝐢𝐜𝐞𝐬, with emphasis on consistency, quality, and scientific accuracy. Practical explanations connect theory with real kitchen operations.

These hard copy notes are useful for exam preparation, conceptual clarity, and developing skill-based understanding such as 𝐬𝐜𝐢𝐞𝐧𝐭𝐢𝐟𝐢𝐜 𝐜𝐨𝐨𝐤𝐢𝐧𝐠 𝐚𝐩𝐩𝐫𝐨𝐚𝐜𝐡, 𝐪𝐮𝐚𝐥𝐢𝐭𝐲 𝐟𝐨𝐨𝐝 𝐩𝐫𝐞𝐩𝐚𝐫𝐚𝐭𝐢𝐨𝐧, and 𝐩𝐫𝐨𝐟𝐞𝐬𝐬𝐢𝐨𝐧𝐚𝐥 𝐤𝐢𝐭𝐜𝐡𝐞𝐧 𝐤𝐧𝐨𝐰𝐥𝐞𝐝𝐠𝐞, making them valuable for students interested in culinary arts, hospitality management, and food science careers.

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