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.

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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Course Competencies

Explain atomic structure and composition.
Classify various types of matter by state, chemical composition and in accordance with general classification schemes.
Predict characteristic properties and changes for the various classifications of matter.
Explain basic bonding models and the types of bonds found in the substances commonly encountered in the kitchen.
Explain the characteristic properties of matter based on chemical bonding principles and forces between particles.
Distinguish between chemical and physical changes with specific applications to culinary systems.
Identify energy changes that occur in physical and chemical processes.
Explain the relationships between heat, temperature and related topics.
Compare various cooking processes as to heat transfer methods, applicable temperature ranges, and other related information.
Identify characteristic properties of water and relationships of those properties to changing conditions.
Identify the impact of water and water content on culinary endeavors.
Identify the characteristic structures and properties of acids, bases and salts.
Identify the physical and chemical changes involved in leavening processes.
Compare various leavening agents used in recipes.
Differentiate between the main classes and subclasses of biochemical compounds including carbohydrates, lipids, proteins.
Characterize biochemical compounds based on chemical and physical properties and changes.
Predict the effect of various biochemical compounds on the taste and texture of foodstuffs.
Characterize biochemical materials based on their chemical structures and changes that occur in structure during a chemical change.
Relate the Maillard reaction sequence and caramelization processes to observed effects in various foodstuffs.
Explain the various aspects of flavor.
Distinguish between the basic taste categories, typical substances in each category and structural similarities.
Demonstrate effects of various materials on basic tastes.
Characterize a basic taste.
Identify the characteristics of the various types of mixtures including solutions, colloidal dispersions and suspensions.
Predict the effect of the various types of mixtures on culinary products.
Identify the characteristics and functions of common emulsifiers.
Summarize the effects of cooking conditions and additives on the texture of fruits and vegetables and on the pigments found in fruits and vegetables.
Distinguish structural characteristics and nutritional value of various components of fruits and vegetables.
Relate chemical and scientific principles to culinary processes.
Apply measurements common in culinary applications.
Demonstrate the proper use of equipment commonly found in culinary kitchens.
Perform procedures in the kitchen that involve scientific principles.
Demonstrate interpersonal communication and group work skills while cooperating with other students to complete laboratory experiments.