Curriculm Founder Ferran Adria
When I was in college at the University of Central Florida I took a class called The Physics of Super Heroes that used comic book series to parallel, explain and engage students in the laws of physics. I didn’t particularly like comic books but I thought the class would be easier than a regular physics class.
It seems I wasn’t the only student looking for the quantum equation explained in layman’s terms.
According to the NY Times, at Harvard University there is a course in the undergraduate catalog known as From Haute Cuisine to Soft Matter Science, but instead of comic book characters, the class utilizes the kitchen to teach chemistry and physics fundamentals.
The unique class is actually taught in a laboratory basement, not a culinary school’s kitchen, but so far this semester, the students have made or used chewy fruit jellies, molten chocolate cake with ice cream, ceviche, spaghetti and steak to understand the lessons taught by two different professors and some rotating notable chefs.
In December, there will be a science fair for the students to show off their culinary skills that will be judged using scientific measures by the professors and on culinary presentation by the chefs.
The class curriculum is the result of notable chef Ferran Adria’s foundation, has been deemed a success, as 700 students reportedly enrolled, with 300 winning access via a lottery, and chefs have flown in from across the country to guest lecture.
Do you prefer to learn in a textbook/classroom setting, or using real-life, hands on examples? Let us know below!