CHM 113 - Kitchen Chemistry

1 course unit

Kitchen Chemistry is a course designed for non-majors to engage, reason with, and practice scientific principles in a familiar setting - the kitchen. The food we eat is made of atoms joined into molecules by bonds, and the processes we use to cook that food are physical and chemical manipulations of molecular interactions. Using this context, students will derive basic scientific principles from the fields of chemistry, biology, and biochemistry to not only understand the process of cooking, but also to predict outcomes and design recipes of their own. Three hours of lecture and three hours of laboratory weekly. This course is intended for non-science majors only.
Meets general academic requirement S or SC.