CHEM 334 - Chemistry in the Kitchen

Institution:

American River College

Subject:

Description:

General Education: AA/AS Area IV Course Transferable to CSU Hours: 54 hours LEC This course qualitatively covers a variety of chemical principles in the context of cooking. These principles include basic atomic structure and geometry, phase changes, acids and bases, proteins and denaturing, fermentation, fats and carbohydrates. This course is designed for K-6 educators who want to increase their understanding of chemistry principles. Many of the topics are keyed to the new California State Science Standards.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.arc.losrios.edu/

Phone Number:

(916) 484-8011

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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