Certified in Science & Cooking: From Haute Cuisine to Soft Matter Science(CHEMISTRY)

  • Course level: Expert


During each module of this course, chefs reveal the secrets behind some of their most famous culinary creations — often right in their own restaurants. Inspired by such cooking mastery, the Harvard team will then explain the science behind the recipe.

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What Will I Learn?

  • The scientific concepts that underlie everyday cooking and haute cuisine techniques;
  • How to apply principles of physics, engineering, and chemistry to cooking;
  • How to become an experimental scientist in your own kitchen;
  • How to think like a chef AND a scientist.

Topics for this course

7 Lessons

Module 1

Molecules, moles, flavor, and pH
Energy, temperature, and heat

Module 2

Module 3


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Material Includes

  • eBooks


  • The following documents required for admission.
  • Educational documents
  • CNIC/Passport Copy
  • Passport Size Picture
  • Experience letter in relevant field

Target Audience

  • Relevant qualification