CHEM 105 - Culinary Chemistry

Institution:

Millersville University of Pennsylvania

Subject:

Chemistry

Description:

Introduction to foundational chemical principles using examples from food, cooking, and baking. Topics include chemical terminology, reactions, problem solving, the scientific method. Includes specific examples from global cuisines including comparisons of ingredients and cooking methods on the molecular level. There are no pre-requisites for this course which is appropriate for non-science majors and satisfies general education requirements. No credit toward chemistry major. 2 hrs lec, 2 hrs lab.

Credits:

0.00 - 3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture/Lab

Notes:

Offered: fall, summer.

Additional Information:

Historical Version(s):

Institution Website:

www.millersville.edu

Phone Number:

(717) 872-3024

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Four-one-four plan

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