| |
May 10, 2024
|
|
|
|
|
NUTR 1200 - Science of Cooking
An experiential and hands-on introduction to the basic scientific principles underpinning cooking and food preparation methods, the physiology of taste and flavor, and the chemical and physical changes that occur in foods during food preparation and cooking.
Credit Hours: 3
General Education Code (students who entered prior to Fall 2021-22): 2NS
Repeat/Retake Information: May be retaken two times excluding withdrawals, but only last course taken counts.
Lecture/Lab Hours: 2.0 lecture, 2.0 laboratory
Grades: Eligible Grades: A-F,WP,WF,WN,FN,AU,I
Learning Outcomes: - Students will be able to explain basic heat transfer as it relates to different cooking methods.
- Students will be able to differentiate between taste and flavor.
- Students will be able to describe common physical changes to food that occur during food preparation and cooking.
- Students will be able to recognize chemical changes that occur in food during food preparation and cooking.
Add to Portfolio (opens a new window)
|
|
