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.)
Upon successful completion of the course, the student should be able to:
CHEMISTRY; No of Weeks : 7; Begins : 05/11/2015
CHEMISTRY; No of Weeks : 15; Begins : 08/31/2015