CHEM 1020 - Culinary Chemistry

Institution:

University of Utah

Subject:

Chemistry

Description:

Course content will demonstrate how basic scientific principles underlie everyday aspects of food and cooking, from fruits, grains, and meats to sauces and candies. One meeting each week will be devoted to a lecture-style presentation of basic chemistry as well as applications and relevance of basic chemistry to food and cooking. The second meeting will consist of interactive presentations and demonstrations given by local-area and in-house chefs and peer-driven collaborations/discussions.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.utah.edu

Phone Number:

(801) 581-7200

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Semester

General Education

• SF - Physical/Life Science Exploration

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