2024 Fall
MECENG 226L 01 - LEC 01
The Science and Engineering of Cooking
Lydia L Sohn
Class #:32281
Units: 4
Instruction Mode:
In-Person Instruction
Offered through
Mechanical Engineering
Current Enrollment
Total Open Seats:
2
Enrolled: 37
Waitlisted: 0
Capacity: 39
Waitlist Max: 0
Open Reserved Seats:
2 reserved for Mechanical Engineering: Graduate Students and 5th Year Graduate
Students
Hours & Workload
3 hours of instructor presentation of course materials per week, 6 hours of outside work hours per week, 2 hours of instructional experiences requiring special laboratory equipment and facilities per week, and 1 hours of the exchange of opinions or questions on course material per week.
Other classes by Lydia L Sohn
Course Catalog Description
This course will discuss concepts from the physical sciences and engineering (e.g. heat and mass transfer, phase transitions, fluid mechanics, etc.) that serve as a foundation for everyday cooking and haute cuisine. The course will integrate the expertise of visiting chefs from the Bay Area (and beyond) who will serve as guest lecturers and present their cooking techniques. These unique opportunities will be complemented by lectures that investigate in-depth the science and engineering that underlie these techniques.
Rules & Requirements
Repeat Rules
Course is not repeatable for credit.
Reserved Seats
Current Enrollment
Open Reserved Seats:
Textbooks & Materials
See class syllabus or https://calstudentstore.berkeley.edu/textbooks for the most current information.
Guide to Open, Free, & Affordable Course Materials