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UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE International Relations UTC donnons un sens à l’innovation Module 3 - July 18-29 th , 2016 Culinary Science for Tastier, Healthier Food AN INNOVATIVE INTERNATIONAL SCHOOL C o o k i ng c l a s s a t t h e c u l i n a ry p l a t f o r m F a t a n d e g g - f r e e c h o c o l a t e f o n d a n t F a t a n d s u g a r - r e d u c e d F r e n c h M a c a r o n s L e a r n h o w t o c o o k F r e n c h s p e c i a l t i e s S u g a r - f r e e M i l l e f e u il l e s P a r i s C o m p i è g n e R e i m s / v i n e y a r d - C h a m p a g n e week 1 week 2 P i e r r e f o nd s Theory Practical work COURSE OBJECTIVES •Main principles and theories of food science and mechanisms of phenomena occurring during dish preparation •The food composition impact on satiety and health •How to prepare healthier dishes and to enhance their nutritional profile using innovative approaches •How to choose the best cooking process or texturing agent •How to prepare famous French dishes, sauces, desserts and confectioneries TECHNICO-CULTURAL OUTINGS EACH WEDNESDAY AND SATURDAY • One day in Paris City tour and lunch or dinner in a gourmet restaurant • One day in Reims, French capital of Champagne Visit of a Champagne vineyard • One day in Compiègne and its surroundings City tour and visit of the Pierrefonds castle PROGRAM Sunday 17th Monday 18th Tuesday 19th Wednesday 20th Thursday 21th Friday 22th Saturday 23th Transfer from Roissy airport to Compiegne Welcome at the international residence Main trends of French cuisine / New cooking techniques Sensory analysis theoretical basis Technico-cultural outing Thickening and gelling agents Emulsifying and foaming agents Technico-cultural outing Lunch Cooking workshop and Lunch Lunch Lunch Cooking demonstration by a French Chef Sensory analysis workshop Cooking class: texturing agents Cooking class: texturing agents Monday 25th Tuesday 26th Wednesday 20th Thursday 28th Friday 22th Food and Health: dietary fats Food and Health: sugars and sweeteners Technico-cultural outing Solutions for an appropriate diet Team project Lunch Lunch Lunch Degustation of the project preparations Cooking class: how to substitute fats Cooking class: how to substitute sugars Team project Cooking class: how to make French macarons Written Exam Gala dinner
Transcript of n UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE · UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE...
UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE
International Relations
UTC
donnons un sens à l’innovation
Module 3 - July 18-29th, 2016
Culinary Science for Tastier, Healthier Food
An innovAtive
internAtionAl School
Cook
ing cl
ass a
t the
culinary platform
Fat and egg-free choc
olate
fond
ant
Fat and sugar-reduced French Macarons
Learn how to cook French spec
ialtie
s
Sugar-free Millefeuilles
Paris
Compiègne
Reims /
vine
yard
- Ch
ampagne
week
1we
ek 2
Pierrefonds
Theory Practical work
Course objeCtives•Mainprinciplesandtheoriesoffoodscienceandmechanismsofphenomenaoccurringduringdishpreparation•Thefoodcompositionimpactonsatietyandhealth•Howtopreparehealthierdishesandtoenhancetheirnutritionalprofileusinginnovativeapproaches•Howtochoosethebestcookingprocessortexturingagent•HowtopreparefamousFrenchdishes,sauces,dessertsandconfectioneries
teChniCo-Cultural outings eaCh wednesday and saturday
• One day in ParisCitytourandlunchordinnerinagourmetrestaurant• One day in Reims, French capital of ChampagneVisitofaChampagnevineyard• One day in Compiègne and its surroundingsCitytourandvisitofthePierrefondscastle
Program
Sunday 17th Monday 18th Tuesday 19th Wednesday 20th Thursday 21th Friday 22th Saturday 23th
Transfer from Roissy airport to
Compiegne
Welcome at the
international residence
Main trends of French cuisine / New cooking techniques
Sensory analysistheoretical basis
Technico-cultural outing
Thickening and gelling agents
Emulsifying and foaming agents
Technico-cultural outingLunch
Cooking workshop and Lunch
Lunch Lunch
Cooking demonstration by a French Chef
Sensory analysis workshop
Cooking class: texturing agents
Cooking class: texturing agents
Monday 25th Tuesday 26th Wednesday 20th Thursday 28th Friday 22th
Food and Health: dietary fats
Food and Health: sugars and sweeteners
Technico-cultural outing
Solutions for an appropriate diet
Team project
Lunch Lunch LunchDegustation of the
project preparations
Cooking class: how to substitute fats
Cooking class: how to substitute sugars
Team projectCooking class: how to make French macarons
Written Exam Gala dinner
PrerequisitesFirst universitary level in biochemistry:basicknowledgeonbiologicalmolecules(carbohydrates,proteins,lipids)andonmolecularinteractions
Course assessmentThissummerschoolcourseallowsthestudenttoobtain3ECTScredits.Finalgradeiscalculatedfromthreeexams/projects,withthefollowingbreakdown:
- Theoreticalknowledgeexamination(1h,multiplechoicequiz)(30%)
- Discoveryreport(1-2pages)(10%)
- Supervisedteamprojectonimprovementofthenutritionalqualityofaclassicdishordessert(60%)
who will be your instruCtor ? Claire Rossi,Ph.D.,AssociateProfessorintheDepartmentofBiologicalEngineering,andheadoftheUTCengineeringmajor:InnovationinFoodandAgroressources
More information and Application procedure // ontheUTCwebsitewww.utc.fr,http://www.utc.fr/relations-internationales/summerschool2016.php
Visit our Facebook page //https://www.facebook.com/summerschoolUTC?ref=aymt_home-page_panel
Deadline // applicationsmustbereceivedbyApril30,2016.
Cost //1250€*includingaccommodationintotheCompiègneBusinessUniversityResidence
*Scholarshipsarepossible
Contacts Gaëlle DACQMINE
InternationalSchoolManager2016StrategicCoordination–InternationalRelations
www.utc.fr Université de Technologie de Compiègne
ruedudocteurSchweitzerCS60319
60203CompiègneCedexFrance
inpartnershipwith
Claire Rossi
donnons un sens à l’innovation
