CHEM 105 Chemistry of Cooking
This course takes an in-depth and hands-on approach to the chemical nature and transformations that occur during classic and modern cooking techniques. A study of basic chemical principles, the scientific method, experimental design, and method optimization will be employed to understand the effects of cooking processes on food. This course concludes with a study abroad trip (required) to Spain taking place immediately after Spring commencement. This trip of culinary adventures will include cooking instruction and tours.
Offered
Spring semester of even-numbered years