Is Cooking An Art or Science?

Dr. Kara Bopp & Dr. Bryan Splawn

Interim 2008

Below you will find in-depth information about the course. If you have any questions please feel free to email Dr. Bopp at boppkl@wofford.edu (x4645) or Dr. Splawn at splawnbg@wofford.edu (x4669).

Information about the course

Description: In this course you will learn about cooking by hands-on experience as well as through the study of culinary arts. The course will cover topics such as the history of food, science of cooking, cooking safety, nutrition, and the business of owning a restaurant. We will also examine the influence of culture on cooking and learn about a variety of international cuisines. You will gain experience in the kitchen, including lessons at "FoxFire Gallery and Kitchen Shops" located in Greenville. The course capstone is an "Iron Chef" competition in which teams will prepare a cohesive meal to be judged by campus representatives. Note that cooking classes require attendance and these may be held at times other than the scheduled class time.

Class meeting times (also see schedule):  Mon-Fri 9-4pm

      The specific in-class and cooking lesson times are not definite at this point. However, you need to be available Monday - Friday from 9am until 4pm every day. Classroom and cooking lessons will often be held on the same day. Therefore, you might cook in the morning then we will meet in the classroom during the afternoon. If you have any questions about whether you can register for this interim, given your schedule, please contact either Dr. Bopp or Dr. Splawn.

Anticipated cost per person:  Total $330  ($150 due at first class meeting)

** Class capacity: Max 20 students due to kitchen sizes **

Cooking classes at Foxfire : $145 (three 3 hr classes at $45, $50 and $50 each)

Cooking class at Home & Garden Classics: $20

Chef coat and 1 chef hat per group: $22

Food for Iron Chef competition: $10

Lunch at Peppermill restaurant: $16

Use of Home & Garden's kitchen (4-5x): $20

Food costs for Home & Garden: $50

Wine tasting class or other specialty tasting: $20

Speaker honorarium: $5/student

Food/utensils (supplies) for classes/community service: $7/student

Anti-slip covers for shoes to cook in Burwell: $15/student

 
Estimated additional Expenses:

Travel cost to and from FoxFire cooking lessons in Greenville.

Additional cost to buy food for cooking class at Home and Garden classics (on Pine St).

Cost of 2 required books (approx. $35)

Cost of binder for course

Optional: buy or bring from home the following:

Chef knife, pots and pans, cutting mat, tupperware

Syllabus 2008- click here

* syllabus has tentative schedule *

Things to consider bringing back to campus with you for interim:

Chef knife

Cutting mat(s)

Spoons

Pots and pans (especially sauté pan)

Tupperware (for those left-overs!)

Extra apron (although you will all receive a chef coat!)

A binder with loose leaf paper for your "journal" and recipes.

I'm Just Here for the Food: Food + Heat = Cooking

By Alton Brown

(either vol 1 or 2 is fine to buy!)

YOUR CHOICE!

Kitchen Confidential (to right) is an option...

but you can choose to read any food essay, food travel, chef biography, successful chef, successful restaurant, food critic, history or ethics of food book

Click HERE for list of options

And excerpts from:

Cuisine and Culture: A History of Food & People

By Linda Civitello

(you don't have to buy this book)

We will be taking cooking classes at

their Augusta Rd location

You will break into groups to cook 

your own meal with Kim Nelson

(to eat that evening) at

Home and Garden Classics

on Pine St in Spartanburg.

We'll also use their kitchen

for several extra classes

(such as for our international presentations)