BIO 152 - Vital Vittles: Science in The Kitchen

Institution:

Marylhurst University

Subject:

Description:

This course explores the connections between food and disciplines such as botany, physics, and chemistry. Students will see the kitchen as a science laboratory where food science is translated into cook-friendly science. Assignments show origins of foods their ingredients, and how cooking changes what we eat-for good and bad. Appreciation of the underlying science will help unravel the mysteries of the art of cooking and spark student's culinary imagination. Meets LAC outcome: NWA1. 3 crs.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.marylhurst.edu

Phone Number:

(503) 636-8141

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Quarter

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