Course ID
038460
Course Description
This course shows students how to cook well using scientific observation, experiment and hypothesis testing. Lectures introduce the conceptual science behind kitchen technology and the cooking process, including heat transfer, phase changes, and material properties of foods. Students perform kitchen experiments at home using guidelines provided in class and turn in brief two-page reports of their observations.
Min Units
3
Max Units
3
Repeatable for Credit
No
Grading Basis
GRD - Regular Grades A, B, C, D, E
Career
Undergraduate
Course Attributes
GE - T2-NATS (Tier 2 Natural Sciences), GEED - EPNAT (Gen Ed: EP Natural Scientist)
Course Requisites
Two Tier 1 Natural Science courses.
Component
Lecture
Optional Component
No