Chemistry of Cooking
About the Course:
This is a pass/not pass, 2-unit seminar (1.5 hour of class and ~3 hours of hands on cooking, and homework per week). Each week you will perform an edible experiment in groups and look at the science behind how it all works. We will examine chemical, biological, microbiological, and physical principles using methods ranging from interactive lectures to class discussions to guest speakers.
This seminar is designed to look at cooking from a semi-rigorous standpoint. Both reaction mechanisms and biochemical pathways will be presented regularly. Therefore, some knowledge of organic chemistry is a prerequisite. If you haven’t taken organic chemistry, consider Chemistry 98: Introduction to the Chemistry of Cooking.
Due to low attendance, the chemistry prerequisite will be less strictly enforced this semester. Still, those who do not desire a chemistry-intensive course should still consider chem 98.
How to Enroll:
To enroll, attend the first class. If you are selected, you will receive a CCN and CEC to enroll. Then you have to add the course on Telebears yourself. Upper division students who have taken organic chemistry will receive lower enrollment priority in Chem 98 but first priority in Chem 198.
Classes meet 6-7:30 PM in 121 Wheeler. Chem 98 meets on Wednesdays; chem 198 meets on Thursdays.
Course Contact: chemcook198 AT gmail.com, chemcook98 AT gmail.com
Faculty Sponsor: Matt Francis
Time & Location:
|Chem 198 (advanced)||Daniel Cohen|
|30||121 Wheeler||Th 6p-7:30p||8/30||full||—|
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Course info last modified September 26, 2012. This page has been viewed 1363 times.