Description: Hours: Two hours lecture and two hours activity per week
Description: An overview of the molecules in foods and the chemical reactions that occur during the preparation of foods. Ingredients and methods from a diverse set of cultural traditions will be considered.
Units: 3.00
Grading: Letter Grade
| Session | Section | Class # | Type | Days | Time | Location | Instructor | Course Details [Key] |
|---|---|---|---|---|---|---|---|---|
| 1 | 01 | 1128 | LEC | T | 10:00 AM - 11:50 AM | Aliso Hall 131 | David Gillespie |
|
| 1 | 1A | 1129 | ACT | T | 12:00 PM - 01:50 PM | Aliso Hall 131 | David Gillespie |
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Key for Course Detail Icons
| = Course Open |
 = Course Closed |
= Course Details |
| = Textbook Info |
= General Education |
 = Extended University |
 = Service Learning |
= In Person |
 = Asynchronous Online |
 = Synchronous Online |
 = Synchronous/Asynchronous |
 = Blended |
 = No Cost Course Materials |
 = Low Cost Course Materials |