Course Schedule and Catalog

Long Title: THE CHEMISTRY OF COOKING

Department: Chemistry

Grade Mode: Standard Letter

Course Type: Lecture/Laboratory

Distribution Group: Distribution Group III

Credit Hours: 3

Description: This course examines the chemistry involved in the composition, transformation, and consumption of food. Topics include chemical properties and reactions of food, cooking tools, and techniques, sensory perception, and nutrition. Lectures and hands-on kitchen experiments are taught in conjunction with Rice Dining Service. Knowledge of high school chemistry is expected.