Cooking Science for Sec School Students by Chef Jason

Experience science through cooking.
25th Nov 2014
10am to 4pm
S$125 (excludes 7% GST)
Lecture & Hands-on with ingredients
Class size – limited to 15 participants
Suitable age – 13 to 16 years old

This holiday, The Eureka Cooking Lab and Aedno Learning Studio brings you the Science behind the Cooking process. The One-day Program is designed for secondary school students and the intent is to allow students to level up on their Science application skills facilitated through experiential learning over a cooking lesson.

Join us as we explore and discover the science we learnt in secondary school and how it applies to the delicious pizza and ramen noodles that we will be preparing.

Science topics that students will be taught with hands-on, experiential learning opportunities are:-

  • Heat transfer – Convention, Conduction and Radiation
  • Fermentation – What yeast does to our food?
  • Osmosis – The science behind cooking noodles
  • Digestion – Understanding the works of enzymes activities and how our body breaks down food into simpler substances for adsorption into our body
  • Food structure – What are the classes of food, ie; Protein, Carbohydrates and Fats. What happens to them understanding different temperature during cooking.

In this 6-hr highly-interactive and engaging session, students will be learning how to make a pizza from scratch (and have it for their lunch) as well as making Japanese ramen noodles. The Eureka Cooking Lab is Singapore’s only Professional Ramen School.

Tue Nov 25, 2014
10:00 AM - 4:00 PM SGT
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The Eureka Cooking Lab
Standard (with 7% GST) SOLD OUT $133.75
Venue Address
8 Jalan Kuras, Singapore 577725 Singapore
The Eureka Cooking Lab