CHEM 116 - What's Cooking

Institution:

Randolph-Macon College

Subject:

Description:

This course is intended to introduce students to the chemical nature of foods and the chemical and physical transformations that occur during the preparation and cooking of those foods. Potential topics to be investigated, both in class and in the laboratory, include the action of leavening agents in the rising of doughs and batters; the preparation and chemistry of mayonnaise and other colloidal foods; the nature of cocoa and chocolate and how they are produced; the processes occurring during the preparation of ice cream; the chemistry and microbiology of food spoilage and contamination, and how foods may be safely prepared and stored; and the relative advantages and disadvantages of different sources of heat and of different cooking utensil materials used in cooking. Not open to students who have completed GNED 115-116. Four credits. Staff.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.rmc.edu

Phone Number:

(804) 752-7200

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Four-one-four plan

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