eConcordia and PERFORM collaborate on Fundamentals of Nutrition course
eConcordia films cooking segments at PERFORM for new course offering
Chef Natalie Des Rosiers in the PERFORM Teaching Kitchen preparing a dish for the cameras | photo by: Sriram Narayanan
The stuff of air, heat, sizzles, breaking and making bonds… all wrapped up in the science of cooking. Filming culinary segments at Concordia University’s PERFORM Centre will lead to a great learning experience for Concordia students.
Catherine Calogeropoulos, part-instructor in the Department of Biology, and Chef Natalie Des Rosiers, along with Sebastien Gauthier and Ameesha Joshi from eConcordia, filmed five cooking segments that will be included in the upcoming eConcordia course entitled Biology 203 - Fundamental Nutrition.
Students enrolled in the course will explore rendering chicken fat, making stock, cooking a plant-based sloppy joe, creating crème fraiche, and preparing emulsions and egg dishes. Expect the eggs baveux to be especially delightful! Des Rosiers will also include a recipe book to accompany the course for the spring of 2017.
Learn more about eConcordia offerings, including the Fundamental Nutrition course.
Related links
Chef Nathalie Des Rosiers’ website
eConcordia
Fundamentals of Nutrition course