CFS 360
Science in Food and Cooking 3 Credits. 1 Lecture Hour. 4 Lab Hours
Cincinnati State Technical and Community College · UGRD · Fall 2026
1 section
Catalog description
A course that deepens understanding of the chemistry of food and fosters better cooking through exploration of culinary science topics and related laboratory activities. Topics include: the science of sauces, flavors, Maillard reactions, emulsions, pH, and colors. Prerequisites: CFS 315 (minimum grade C) and instructor consent View Sections
Sections
Current meeting, instructor, credit, and enrollment details
001
Availability not recently verifiedClass #cincinnati_technical_and-0404Fall 2026UGRD
- Days & times
- No scheduled meeting time
- Meeting dates
- —
- Location
- —
- Instructor
- Staff
Class numbers and section codes come from the registrar.
Spot missing or incorrect course data?