BIDISCIPLINARY 210 - The Curious Cook:the Science and Art of Cooking and Eating

Institution:

Hobart William Smith Colleges

Subject:

Description:

While cooking is an art, it is also a science. Every kitchen is a laboratory, and each dish is the result of a series of scientific experiments. To achieve great art in the kitchen, the cook must combine the fundamentals of food chemistry with a fluency in the scientific method. Students in this course learn to cook, appreciate, and describe great food as artists and scientists. Excellence in reading, writing, and oral communication is emphasized. Prerequisites: Permission of instructor; students must not have taken a college-level science course. (Forbes/Bowyer, Fall, offered alternate years)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

WWW.HWS.EDU

Phone Number:

(315) 781-3000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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