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Detailed Course Information


Fall 2013
Mar 24, 2018
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ELEMENTS OF THE KITCHEN~ What do science and cooking have in common? This freshman colloquium will focus on the chemistry behind cooking, from the four basic food groups (carbohydrates, proteins, water, and fats) to the materials of the cookware used. Some kitchen myths will be dispelled and many anomalies will be explained. A considerable amount of time will be spent learning by working hands-on in the kitchen, and students will begin to see the similarities between cooking and laboratory science. A background in high school chemistry is strongly suggested for this course, as we will be discussing chemical principles and theories as they apply to the kitchen.
4.000 Credit hours
4.000 Lecture hours

Levels: Undergraduate
Schedule Types: Lecture

Freshman Colloquium Department

Course Attributes:
Sakai, First-Year Appropriate

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