CH 110 - Chemistry of Cooking

Institution:

Saint Vincent College

Subject:

Description:

Chemistry of Cooking focuses on the chemistry involved in the structure, preparation, color, flavor, aroma, and texture of the foods we eat everyday. CH 110 is designed for the non-science major who is looking to fulfill the science core requirements. The emphasis in this course will be understanding chemical concepts such as physical and chemical changes, chemical bonding, solubility, energy, acids and bases, and an introduction to the structure and function of organic molecules. This course does not require math skills beyond pre-algebra. Natural Sciences Tier 2 Course. Prerequisite: Natural Sciences Tier 1 Course. Offered Spring semester. Three credits.

Credits:

3.00

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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