Course Schedule and Catalog
Course Schedule - Fall Semester 2016
Meeting location information can now be found on student schedules in ESTHER (for students) or on the Course Roster in ESTHER (for faculty and instructors).Additional information available here.
Meeting location information can now be found on student schedules in ESTHER (for students) or on the Course Roster in ESTHER (for faculty and instructors).Additional information available here.
CHEM 178 001 (CRN: 13056)
THE CHEMISTRY OF COOKING
Long Title: THE CHEMISTRY OF COOKING
Department: Chemistry
Instructor: Tran Lu, Lesa
Meetings:
4:00PM - 5:29PM M (22-AUG-2016 - 2-DEC-2016)
4:00PM - 6:29PM W (22-AUG-2016 - 2-DEC-2016)
Part of Term: Full Term
Grade Mode: Standard Letter
Course Type: Lecture/Laboratory
Language of Instruction: Taught in English
Distribution Group: Distribution Group III
Method of Instruction: Face to Face
Credit Hours: 3
Course Syllabus:
Course Materials: Rice Campus Store
Restrictions:
May not be enrolled in one of the following Level(s):
Graduate
Section Max Enrollment: 20
Section Enrolled: 13 (Reserved + All Others)
Reserved Seats for Fall Semester 2016 Matriculants: 4 (1 Available)
Waitlisted: 0 (Max 198)
Current members of the waitlist have priority for available seats.
Enrollment data as of: 23-APR-2024 11:05PM
Final Exam: No Final Exam
Final Exam Time:
10-DEC-2016
7:00PM - 10:00PM S
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.