CHEM 100 - Introduction to the Chemistry of Food for Culinary Arts

Credits: 4
Lecture Contact Hours: 3
Lab Contact Hours: 2
Description: This course is designed to familiarize the culinary arts student with a basic understanding of scientific principles as they apply to foods and culinary processes. The course will include a basic introduction to various aspects of chemistry. Classes of foodstuffs will be examined on a molecular level to ascertain an understanding of the interactions that occur in culinary applications. The laboratory portion of the course will emphasize the relationships between chemical principles/techniques and food preparation.

Prerequisites: None.
Corequisites: None.
Recommended: Students will benefit from current or prior enrollment in 100-level or above core culinary classes ( CUL 144 , CUL 124 , CUL 125 , CUL 142 , CUL 128 , CUL 143 , CUL 227 , CUL 215 , CUL 244 , CUL 240 , CUL 242 or CUL 243 ).

Course Category: Liberal Arts | Science with Lab
This course counts toward Schoolcraft’s General Education Requirements.
This Course is Typically Offered: Winter, Spring, Fall
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