PHS 114 - Culinary Chemistry

Institution:

Dutchess Community College

Subject:

Physical Science

Description:

A study of the application of basic scientific concepts to cooking and food science. Nutritional properties of foods, food preparation, food preservation, and social and economic issues surrounding food will be examined. Scientific topics to be studied include: fundamentals of food chemistry; molecular structure, interactions and reactions; biochemistry; energy content; mixtures and phase changes; application of concepts to common cooking processes and recipes. This course may be used in place of CHE 111 as preparation for CHE 121. A scientific calculator is required. Note: Students must register for both a lecture and a lab. 3 Lecture, 2 Lab, 4 Credit Hours.

Credits:

0.00 - 4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sunydutchess.edu

Phone Number:

(845) 431-8000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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