CTS1915
HKD 1,620
Course Objectives
Learn about the concepts of basic food science and its application through hands on experiments.
Course Outline
Session 1 What is Food Battery? The concepts of Newtonian fluid and non-Newtonian fluid will be introduced.
Session 2 What is Molecular Gastronomy? Sous-vide? How does human taste be affected by temperature?
Target Participants / Prerequisite
For students completed P4 - S2 who are creative and good at Mathematics and Science.
Course Instructor
Mr. Felix TSE
Mr. Tse holds a master degree in Electrical engineering and obtained distinction in Post-Graduate Certificate of Education. He had been an engineer in an internationally listed company in early career and became a teacher for about 30 years afterwards. He has taught in the School of Continuing Studies of CUHK (now CUSCS) for more than 2 years and taught in HK Technical Teacher College (now known as Education University of Hong Kong). Currently, he has established “Science World Limited” and is responsible for academic development and the design of science programs. Science World Limited aims to serve many schools and organizations. Additionally, Mr. Tse has designed and taught science programs (forensic science, food science, renewable energy) for talented children in the Hong Kong Academy of Gifted Education as well as some on-going courses. He had also run and host a radio broadcasted program (26 episodes) about science named as “Science World” broadcasted in RTHK DAB 31.
Medium of Instruction
Cantonese with English terms
課程宗旨
教導學員有關食物科學的知識。並將所學理論應用，進行有關食物科學各個的如分子料理等小實驗。
課程大綱
課程分作2日：每日各3小時。
目標對象／參加條件
具創意，擅長科學，及喜愛煮食的小四至中二學生。
課程導師
謝志庭先生
科學世界有限公司之學術總監，科學世界有限公司曾贏得由新城電台及香港電腦商會合辦之《香港傑出數碼品牌大獎2017-「傑出STEM培訓中心」》大獎。擁有工程學碩士學位，亦於教師文憑中獲得A級成績，曾於跨國公司任職工程師；後任教超過三十年，至數學科科主任，任教經驗包括中學、任教中大校外課程二年多及短期任教師範學院(現香港教育大學)。現建立科學世界有限公司，負責學術發展及設計多個科學課程，並服務多間學校及機構。現有為香港資優教育學苑設計及教導科學課程，為其教導資優兒童達4年。亦曾主持及籌辦26集關於科學的電台擴播節目-“科學世界”，並於香港電台數碼31台播出。
授課語言
廣東話輔以英語詞彙