Science Driven Cooking

When we cook, there are physical and chemical reactions. In recent years, chefs and scientists have studied these processes, which have given rise to new ways of cooking. This does not mean that current cooks should forget classic preparations and techniques; On the contrary, this means that they can use other tools that will allow them to understand them in greater depth and from a broader perspective. In this elective course the culinary preparations will be approached from a scientific understanding, where students will learn the practical applications of this knowledge, in order to facilitate their work in the kitchen and to help in their development as integral gourmet. During the course the student will also be able to develop recipes and preparations inspired by Colombian gastronomy, using new culinary techniques. At the end of the course the student will be able to: design and develop innovative dishes, Solve culinary challenges with alternative techniques, increase efficiency in the execution of preparations, optimize various culinary procedures.

At La Sabana, contact hours are calculated through a combination of lecture hours and outside activities (which can include workshops, fieldwork activities, guest lectures, and independent work), therefore contact hours may vary on syllabi. La Sabana awards credits based on the conversion - One Colombia Credit is the equivalent of 16 contact hours - therefore, the recommended U.S. credits are based on the contact hours assigned per course.

**Universities may opt to award additional credits for courses taken at La Sabana based on the total contact minutes in a course as students are enrolled in courses that meet for 60 minutes per contact hour versus the U.S. that only meet for 50 minutes per contact hour.**