CHEM 304 - Chemistry in the Kitchen

(3 units)

Prerequisites: Completion of at least 60 units, completion of the entire Foundation, and completion of at least one Explorations course in category B.
From the first discovery of the positive impacts of cooking on food safety, taste, and digestibility, to molecular gastronomy, where chefs use scientific techniques to play with their food, chemistry is at the core. This course explores the chemical and biochemical processes that make food edible and delicious. In addition to gaining an understanding of the science of cooking, students will be encouraged to develop their own skills as science-driven cooks.

Letter grade only (A-F). Not repeatable for credit.