Instructor: Felicia Collings Dunsmuir
This class will demonstrate to participants how the “magic” of basic processes in the kitchen can be understood and manipulated with fundamental scientific concepts. The idea of change being applied to ingredients (either through the influence of heat, cold, time, agitation/mixing, or other stimuli) to make something new will be introduced as one of the elemental aspects of both science and cooking/baking. In addition, participants will develop an appreciation for fresh, homemade foods, and see how they surpass store-bought or convenience products.
September 19th-October 10th
Cost: $60 (4 classes)
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