SCI 166 Chemistry of Cooking

(Formerly CHE 126) 

3 hours: 1^1/2 hour lecture, 1^1/2 hour laboratory 

This course gives students a hands-on approach to explore the scientific basis for everyday cooking. Students will do edible experiments during the laboratory sessions and examine chemical principles. This course combines lecture and laboratory sessions as well as out of classroom activities. Students will learn methods of scientific investigation and will be able to understand the cooking process, i.e. chemical reactions occurring between components in defined food systems.

Credits

3

Prerequisite

ENG 101; SCI 110 or SCI 112 or SCI 114 or NSC 107 (or any Stem Variant science course of at least 3 credits: BIO 102, BIO 103, BIO 104, CHE 102, CHE 103, CHE 104)

Notes

This course satisfies the Flexible Core: Scientific World area of the Gen Ed Program.