Coursera Cooking Courses List

Coursera offers a variety of cooking courses to help users learn the basics of cooking and develop their culinary skills. From basic to advanced levels, these courses provide comprehensive instructions on a variety of topics, such as knife skills, baking, and nutrition. Cooking courses are great resource to learn the fundamentals of cooking and develop your culinary skills. With Coursera, you can access a variety of courses that cover topics such as knife skills, baking, and nutrition. These courses are designed to help you become a better cook and enjoy the process.

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3 Related Courses

for Coursera Cooking Courses
Free

Cooking for Busy Healthy People

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5.0/5
Coursera Coursera
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This course provides an opportunity to learn basic recipes from home cooks and professional chefs, while exploring the fundamentals of principle-based cooking. Participants will learn how to make tasty, simple meals with whatever is available, and enjoy the cost-effective, joyful and rewarding experience of cooking for better health. View all

Free

Child Nutrition and Cooking

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4.0/5
Coursera Coursera
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This course provides an overview of child nutrition and cooking, exploring the risks of obesity in childhood and how to prepare nutritious meals. Participants will gain an understanding of what constitutes a healthy diet for children and adults, and learn how to inspire a lifelong appreciation of home-cooked meals. This course equips participants with the knowledge to be the leading health providers, teachers and parents of the present and future. View all

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Free

Introduccion a la Ingenieria Gastronomica - ¡Ciencia en la Cocina!

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5/5
Coursera Coursera 23 23 learners

Este curso aborda la estrecha relación existente entre la ingeniería, los alimentos y la gastronomía. Proporciona conocimientos básicos para entender mejor el porqué de algunas recetas, de las prácticas de conservación de alimentos, y de las técnicas culinarias. Su énfasis está en la comprensión de que los alimentos y platos son estructuras deliciosas y nutritivas creadas por la naturaleza, y que sufren transformaciones que pueden estar bajo el control del cocinero. Por último, es una invitación a usar la cocina como un laboratorio para experimentar racionalmente con nuevas técnicas e ingredientes, modificar procedimientos y medir las propiedades físicas de platos y productos. View all

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