Chemistry in the Kitchen

Catalog description

Chemistry permeates aspects of our daily lives in which we are often unaware. In this course, students will learn the core tenets of chemistry including atomic and molecular structure, bonding, intermolecular and macromolecular interactions, and chemical reactivity, and will personally investigate these properties in the context of cooking, baking, metabolism, and other kitchen-related activities. This 4-credit course will include a weekly 3-hour lab in which students will perform experiments that allow them to prepare dishes that illustrate key chemical concepts. As part of the course, students will collaborate with the Trenton Area Soup Kitchen to prepare and serve food to the community, as well as share their understanding about the chemical properties that are involved in the development of various dishes. This course counts towards the fulfillment of the Disciplinary Perspectives element of the CLAS general education curriculum.