CH 112 - Chemistry of Cooking Laboratory

Institution:

Saint Vincent College

Subject:

Description:

This lab provides non-science majors with an introduction to laboratory methods dealing with measurement, the chemical analysis of foods, classification of physical and chemical changes, and the synthesis and reactions of organic molecules specific to food chemistry. Must be taken simultaneously with or after successful completion of CH 110. Natural Sciences Tier 2 Course. Offered Spring semester. One credit.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.stvincent.edu

Phone Number:

(724) 539-9761

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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