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Institute of Continuing Education (ICE)

Alert:

Please note that this course has started and enrolment is no longer possible.

If you’ve ever wondered why you can never recreate restaurant quality food at home, then this course should be on your menu. Exploring the science behind flavour and taste, this hands-on course will explode cookery myths and common mistakes, teach you the concepts of flavour compound pairing, the anatomy of taste, how to harness the magical Maillard reaction, and even let you go home with a blend of spices tailored to your palate.

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Fees & bursaries

Fees

The course fee includes tuition, tea, coffee and lunch and travel on excursions (but not entrance fees to properties visited).

VAT does not apply to course fees and there is no service charge (gratuities to domestic staff are left to your discretion).

Cancellations

You may cancel a course booking at any time. After the 14 day cancellation period has expired, the standard ICE course cancellation policy will apply. Please view our refund and cancellation policy for further details.

Bursaries

The Cambridge University Press (CUP) Bursary Fund offers a bursary of 50% of the course fee to applicants who teach in a UK state school or state-funded further education institution, applying to study a day school, weekend course or online course.

Unless otherwise stated, teaching and assessment for ICE courses are in English. Students whose first language is not English should refer to the Competence in the English Language Policy for further guidance.

Printable versions of our brochures are available to download from the Institute Publications page.

Course dates

14 Jul 2019

Course duration

1 Day

Apply by

05 Jul 2019

Course fee

£119

Venue

Institute of Continuing Education
University of Cambridge
Cambridge
CB23 8AQ
United Kingdom

Qualifications / Credits

Non-accredited

Course code

1819NDX081