Most cooks use baking science every time they make a cake or a pan of brownies. They may not know that's what they're doing, but it is.
A cook needs to understand some basic baking science in order to be able to tweak recipes so they will turn out well. For instance, using artificial sweetener in things like cookies can produce a less than marvelous product, because the sugar does so many things int the cookie. It sweetens it, yes, but also acts as a liquid and a browning agent.
Using artificial sweetener in, say a cheesecake, is much safer because the sugar is mostly for sweetening. The eggs and cheese provide the necessary liquid, and it's a dense dessert, anyway.
So a little rudimentary baking science knowledge can go a long way.