Nov 21, 2024  
2024-2025 Undergraduate Catalog 
    
Catalog Navigation
  Catalog Home
  General Information
  The Undergraduate Program
  Academic Regulations
  Student Services
  Admissions
  Financial Aid and Scholarships
  Expenses
  Adult Studies: Accelerated Degree Programs
  Graduate Programs
  Undergraduate Programs (A-Z)
  Programs of Study by College
  Course Descriptions
  Trustees and Faculty
  Academic Calendar
  Examination Schedule
  My Favorites
HELP
2024-2025 Undergraduate Catalog
Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Favorites (opens a new window)

CH - 212 Food Science

Credits: 3

Fundamentals of food science and technology. This course examines the chemical and physical principles of cooking. Topics include a survey of the food groups, principles of baking, fermenting, brewing, and distilling. The laboratory will include chemical analysis of foods, cooking, and field trips. Lecture 2 hours, lab 2 hours. Course fee.

General Education: Satisfies Expanded Literacies: Scientific Inquiry.

Co-requisite: Must register for CH-212L


Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Favorites (opens a new window)