CHEM 154 - Introduction to the Science of Cooking, with Laboratory

Credits: 1

Prerequisite: instructor consent. This course serves as the foundation for CHEM 155, providing an introduction to the structure of molecules as well as their inter- and intramolecular interactions, with an emphasis on those species of importance to food and cooking. Chemical reactivity as it relates to cooking, food preservation, and spoilage is also discussed as are methods of heat transfer. Each meeting consists of a one-hour lecture and a three-hour laboratory. The lecture is devoted to gaining a thorough working knowledge of the basic concepts of structure and bonding, particularly as these relate to the important food molecules. Chemical reactivity and methods of cooking are also discussed. The laboratory consists of demonstrating chemical principles using food- and cooking-related experiments. Graded Satisfactory/Unsatisfactory. Students who receive an Unsatisfactory grade may not continue to CHEM 155, but they remain liable for their committed course costs. Laboratory course with fee.