The Science of Cooking ((4 Credits))

Catalog description

Cooking is a common, everyday activity and this course explores the fundamental concepts of biology, chemistry, and physics of food preparation. The chemistry and biology of basic food molecules and tastes and flavors are investigated and the impact of cooking on meats, vegetables, and baked goods is highlighted. The physics of heat transfer associated with different cooking methods is also explored. The course uses experimentation and observation to develop a broad understanding of an applied science. In doing so, applications of cooking methods requires access to a kitchen. This course is designed for non-science majors. This course contains elements which rely on vision and motor skills to complete. If you have a visual or motor impairment and are considering registering for this course, it is recommended that you reach out to Accessibility Resources and Services ([email protected]) in advance of registration to determine if this course is appropriate and what alternatives may be available.