Introduction to the Chemistry of Food for Culinary Arts (3-2) 4 Cr. Hrs.
This course is designed to familiarize the culinary arts student with a basic understanding of scientific principles as they apply to foods and culinary processes. The course will include a basic introduction to various aspects of chemistry. Classes of foodstuffs will be examined on a molecular level to ascertain an understanding of the interactions that occur in culinary applications. The laboratory portion of the course will emphasize the relationships between chemical principles/techniques and food preparation.
(A requirement that must be completed before taking this course.)
(A course to be taken in the same semester as this course.)
- Students must be enrolled in 100 level or above core culinary classes.
Upon successful completion of the course, the student should be able to:
- Explain atomic structure and composition.
- Classify various types of matter by state, chemical composition and in accordance with general classification schemes.
- Predict characteristic properties and changes for the various classifications of matter.
- Explain basic bonding models and the types of bonds found in the substances commonly encountered in the kitchen.
- Explain the characteristic properties of matter based on chemical bonding principles and forces between particles.
- Distinguish between chemical and physical changes with specific applications to culinary systems.
- Identify energy changes that occur in physical and chemical processes.
- Explain the relationships between heat, temperature and related topics.
- Compare various cooking processes as to heat transfer methods, applicable temperature ranges, and other related information.
- Identify characteristic properties of water and relationships of those properties to changing conditions.
- Identify the impact of water and water content on culinary endeavors.
- Identify the characteristic structures and properties of acids, bases and salts.
- Identify the physical and chemical changes involved in leavening processes.
- Compare various leavening agents used in recipes.
- Differentiate between the main classes and subclasses of biochemical compounds including carbohydrates, lipids, and proteins.
- Characterize biochemical compounds based on chemical and physical properties and changes.
- Predict the effect of various biochemical compounds on the taste and texture of foodstuffs.
- Characterize biochemical materials based on their chemical structures and changes that occur in structure during a chemical change.
- Relate the Maillard reaction sequence and caramelization processes to observed effects in various foodstuffs.
- Explain the various aspects of flavor.
- Distinguish between the basic taste categories, typical substances in each category and structural similarities.
- Demonstrate effects of various materials on basic tastes.
- Characterize a basic taste.
- Identify the characteristics of the various types of mixtures including solutions, colloidal dispersions and suspensions.
- Predict the effect of the various types of mixtures on culinary products.
- Identify the characteristics and functions of common emulsifiers.
- Summarize the effects of cooking conditions and additives on the texture of fruits and vegetables and on the pigments found in fruits and vegetables.
- Distinguish structural characteristics and nutritional value of various components of fruits and vegetables.
- Relate chemical and scientific principles to culinary processes.
- Apply measurements common in culinary applications.
- Demonstrate the proper use of equipment commonly found in culinary kitchens.
- Perform procedures in the kitchen that involve scientific principles.
- Demonstrate interpersonal communication and group work skills while cooperating with other students to complete laboratory experiments.
| ||100||145404||Intro Chem of Food for Cul Art|| ||4||Snyder CMisiak C||$174.00||6/16/0||Open||
| ||100||145414||Intro Chem of Food for Cul Art|| ||4||Snyder CMoore H||$174.00||11/16/0||Open||
| ||100||125403||Intro Chem of Food for Cul Art|| ||4||Snyder CMisiak C||$236.00||7/16/0||Open||
|M W ||08:30AM-11:40AM||LA360|
|T R ||08:30AM-10:37AM||VT625|
| ||100||125404||Intro Chem of Food for Cul Art|| ||4||Snyder CMoore H||$236.00||9/16/0||Open||
|T R ||08:30AM-11:40AM||LA360|
|M W ||08:30AM-10:37AM||VT625|
| ||100||125405||Intro Chem of Food for Cul Art|| ||4||Snyder CMisiak C||$236.00||13/16/0||Open||
|M W ||01:00PM-04:10PM||LA360|
|T R ||01:00PM-03:07PM||VT625|
| ||100||115403||Intro Chem of Food for Cul Art|| ||4||Snyder CMisiak C||$236.00||0/16/0||Closed||
| ||100||115420||Intro Chem of Food for Cul Art|| ||4||Snyder CMoore H||$236.00||2/16/0||Open||
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