![]() ![]() There's the chemistry component behind converting milk to cheese. 3. A Recipe for Three Courses in Oneīased on the strengths, experiences and expertise of the three instructors, this course is like three courses in one. She also puts that same expertise of reviewing and explaining culinary creations into the Epicurious '4 Levels' video series (most recently for garlic bread). Trout is on hand for additional contributions and to discuss other parts of the cheesemaking process, including the nutritional information and the senses students should pay attention to when creating and plating their product (What does it look like? How does it smell?). He holds demonstrations for students, and also prepares samples of what they're making and what they could serve with the cheese. There's also a "taste and talk" component, as Pepino calls it, and that's how the students get their hands on hands-on cheesemaking. Department of Agriculture (USDA) to develop and research dairy products. That is covered by Tunick, who has written the book on the science of cheese - literally, that's the title - and spent four decades working at the U.S. Usually, there's a lecture component that goes over what the students are going to do in class. ![]() Michael Tunick, PhD, presents on the different steps involved in the production of mozzarella shortly before the students would make the cheese on their own. (Take note, Drexel students! In the spring there's “Culinary Fundamentals,” “Global Cuisine Studio,” “Food Composition and Behavior,” “The Science of Food and Cooking,” “Food and the Senses,” “Food Writing” and “The Kitchen Garden,” which is also offered in the summer and was previously written about.) The class is a mix of students from different majors and disciplines alongside students from the Department of Food and Hospitality Management. It's also the first cheesemaking class, but not the first class from the department that is available to all.
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