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.
Corequisite
CHEM 105L.
Offered
Spring semester of even-numbered years