CHM 080 - Culinary Chemistry

Course Units: 1

(Fall and Spring; Hagerman and Kehlbeck) This culinary-themed course is an introduction to the chemistry involved in food preparation and cooking. The course will include lecture and a laboratory experience with inquiry-based exercises in both the traditional chemical laboratory setting and a typical kitchen setting. Topics include the chemical make-up of the food we eat, the relationship between structure and flavor, and how chefs exert exquisite control over chemical reactions to create the flavor and texture of a gourmet meal. CC: SCLB Note: Not open to students who have completed CHM 101 or CHM 110H , or have AP credit in chemistry.