 | Select the desired Level or Schedule Type to find available classes for the course. |
| CHM 10600 - Chemistry Of Cooking |
|
Credit Hours: 3.00. This course is designed to be an experimental and hands-on approach to general and applied chemistry, as observed in cooking. Cooking is one of the oldest and most widespread applications of chemistry. Students will study how recipes work in chemical context. Cooking experiments will be done to illustrate chemical principles, not limited to extraction, denaturation, and phase changes. Typically offered Summer Fall Spring.
0.000 OR 3.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory, Lecture Offered By: Regional Campus Only Course Attributes: Lower Division May be offered at any of the following campuses: Northwest- Westville |
| Return to Previous | New Search |
 |