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Short Course

Course Information
Course Title: (CANCELED) Laboratory Equipment in the Modern Kitchen
Categories: 1 - Rotary Evaporators
2 - Sample Preparation
3 - Food
Instructor(s): Aaron Prater Course Number: 122
Affiliation: Labconco Corporation
Course Date: 03/07/2017 - Tuesday Course Length: 1/2 Day Course
Start Time: 01:00 PM End Time: 05:00 PM
Fee: $325 ($425 after 2/18/17) Textbook Fee:

Course Description
This course will provide an introduction to modern cookery and how a deeper understanding of the science of cooking will ultimately lead to better cooking. We will follow the migration of traditional lab equipment into the commercial, and ultimately, home kitchen. Exploring the processes of lyophilization, vacuum concentration, sonic homogenization and immersion circulation (Sous Vide) attendees will discover the precision that is expected of modern cooks. Gone are the days of grandmothers using a handful of flour or a pinch of salt, cooks and diners today demand consistency. To achieve intense flavor and perfect cooking, the panel of experts will demonstrate the techniques and leave the evaluation up to you.

Target Audience
This course will appeal to anyone who likes to cook or enjoys eating excellent cuisine.

Course Outline
1. Modern scientific equipment currently being used in kitchen. Overview including demonstration
a. Sonic Homogenizer
b. Freeze Dryer
c. Immersion Circulator for Sous Vide Cooking
d. Vacuum Concentrator
2. Hands on session with creation of a modern meal using all of the equipment
3. Sampling and discussion of class creations
4. Examples of current kitchens utilizing this equipment
5. Developing new techniques with the equipment
6. Future Trends
7. Questions & Answers

Course Instructor's Biography
This will be taught by Aaron Prater, Johnson County Community College, Professor Culinary Program Owner, The Sundry Restaurant, Kansas City, MO / Kelly Williams , Senior Product Manager, Freeze Dry and other Sample Prep Products. 10 years of working at Labconco .