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Wayne

EdX New Science and Cooking Online Course

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Harvard EdX will be offering an updated version of their Science and Cooking: From Haute Cuisine to Soft Matter Science in mid-January.

It is free and does require a moderate time commitment through the six week course.

The attached link outlines the course and the course syllabus can be found through this link:

https://www.edx.org/course/science-cooking-haute-cuisine-soft-harvardx-spu27-1x

 

 

 

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Thanks, Wayne. This looks great. I get occasional emailings from EdX but I hadn't seen this one. Do you know what the time commitment involves other than attending the lectures and participating in online discussions (if any)?

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Can't answer that. At the minimum it would involve listening/watching the lectures and demonstrations and at the maximum performing the 'lab' portion of the course and engaging in any discussions with other participants. The nice thing about these courses is you're in control with respect to how much time you want to commit.

 

Even if you only watch the lectures it's more than likely better than watching the Food Network.

 

 

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I just enrolled. Perhaps when the course begins I'll post some feedback here.

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I did it in 2013 and can wholeheartedly recommend it.

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56 minutes ago, nickrey said:

I did it in 2013 and can wholeheartedly recommend it.

 

 

I did the course in 2013 as well and agree.

I'm debating redo-ing it however it's a toss-up between it and two other courses and I've only the time to do justice to one.

 

 

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I missed out on the earlier offerings, but I just enrolled in this one. Should be fun!

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Do the courses require you to be present at a particular time, or can you watch the lecture later?

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I believe it to be like most of the other courses I've taken where the lectures and demonstrations are pre-recorded and released at a certain time. So you wouldn't have to be present, but the courses go on a week-to-week plan, so you work around your schedule but are expected to complete lectures, assignments and quizzes weekly. 

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7 hours ago, JoNorvelleWalker said:

I signed up.  I never finished the course in 2015.

 

I think I signed up.

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I did too. Sounds like fun. Thanks for the tip; I had no idea such courses existed.

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As did I. The challenge will be finding the time!

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6 hours ago, MelissaH said:

As did I. The challenge will be finding the time!

The challenge will be the damn math!   I recall now why I did not go very far with the first course. I took one look at the equations and realized they were as indecipherable as Japanese to me. There is a reason I majored in English.xD

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3 hours ago, Anna N said:

The challenge will be the damn math!   I recall now why I did not go very far with the first course. I took one look at the equations and realized they were as indecipherable as Japanese to me. There is a reason I majored in English.xD

Don't feel too badly. 

 

When I was in my first year of culinary training, the chef-instructor one morning told us we would need to double the recipe we'd been given. A collective groan went up from my (mostly very young) classmates, who complained, "You didn't tell us we'd need our calculators today!"

 

I was genuinely shocked. I mean, seriously, children...if you can't multiply by two, just frikkin' measure everything twice, no?

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In case anyone's been on the fence about this course, now would be a good time to sign up as it starts this week.  

You can also join later but will have to play catch up.

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Yep. I just got the introductory email today. It's a very interesting turnabout for me, as I taught online courses (in addition to f2f) for a good number of years.

 

I would very much welcome thoughts and opinions about whether it'd be worthwhile to purchase the companion textbook; I already own McGee, which is the other recommended reading.

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28 minutes ago, Smithy said:

It started today.  First lesson is up!

I know!  It was in my calendar staring at me but I still wasn't ready. The equations still scare me. 

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47 minutes ago, Anna N said:

I know!  It was in my calendar staring at me but I still wasn't ready. The equations still scare me. 

I know there's a discussion forum associated with the class, but I thought it was clunky and difficult to follow the first time around. I wonder whether a discussion topic here would help us all. What do you think?

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26 minutes ago, Smithy said:

I know there's a discussion forum associated with the class, but I thought it was clunky and difficult to follow the first time around. I wonder whether a discussion topic here would help us all. What do you think?

Sounds like a great idea! I just enrolled as well. Thanks to @blue_dolphin and @Smithy for the reminder!

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Got my intro email. Haven't looked at the first lesson yet.

 

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8 minutes ago, kayb said:

Got my intro email. Haven't looked at the first lesson yet.

 

Have and my head is spinning. Perhaps two fingers of scotch are in order. How many moles of scotch to how many moles of water do ya think?  For someone who really believed there were people who skinned moles to make moleskin you can see this is going to be challenging for me. 

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