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 | 1112 | LEC | ARR | Online | David Gillespie |
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| 1 | 1A | 1113 | ACT | ARR | Online | 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 |