Videos by Ted Russin are
Included in Course with 80,000 Students
Hyde Park, NY – Some of the biggest names in
culinary science—José Andrés, Ferran Adrià, Nathan Myhrvold, and Harold
McGee—are joined by Ted Russin of The
Culinary Institute of America (CIA) in teaching the Harvard University
open online course (MOOC) Science
& Cooking: From Haute Cuisine to Soft Matter Science. More than 80,000
people around the world are taking the free class this fall.
Russin developed and taped several video clips with Chef
Wylie Dufresne to be used in the course curriculum.
The videos show both basic and advanced applications of enzymes in the kitchen while
highlighting the collaboration between chef and scientist in cooking. Students
registered in Harvard's MOOC initiative, called edX, watch
the videos before taking quizzes and completing assignments about the subject
material. They work at their own pace and earn a certificate from Harvard by
successfully mastering the course work.
This semester marks the first time Harvard's Science &
Cooking has been presented as a MOOC. The popular undergraduate version of the
course, introduced on campus in 2010, went online after experiencing
overflow enrollment. It has been featured in the national media, including NPR, and Russin has been a guest lecturer for the
undergraduate lecture series the past two years.
"Collaborating with Harvard on these courses broadens the
relationship between our two prestigious institutions and helps raise the
profile of The Culinary Institute of America's own cutting-edge culinary
science program," says Russin, director of consulting at the CIA.
The CIA launched the culinary science bachelor's degree major
earlier in 2013. There are currently 39 students in the growing program that prepares graduates for
lucrative careers in culinary research and development, innovative restaurants,
and large-scale foodservice operations.
Photo Caption and Hi-Res Image
Ted Russin, director of consulting at The Culinary Institute
of America, is one of several big names in culinary science teaching Harvard
University's Science & Cooking massive online open course (MOOC) this
semester. (Photo credit: CIA/Phil
View hi-res image >
Founded in 1946, The Culinary Institute of America is an independent,
not-for-profit college offering associate and bachelor's degrees with majors in
culinary arts, baking and pastry arts, and culinary science, as well as
certificate programs in culinary arts and wine and beverage studies. As the
world's premier culinary college, the CIA provides thought leadership in the
areas of health & wellness, sustainability, and world cuisines &
cultures through research and conferences. The CIA has a network of 45,000
alumni that includes industry leaders such as Grant Achatz,
Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Johnny Iuzzini,
Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for
professionals and enthusiasts, as well as consulting services in support of
innovation for the foodservice and hospitality industry. The college has
campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.
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