CHEM 335 - Chemistry of the Kitchen

Description

Hours: Two hours lecture and two hours activity per week Prerequisites: Junior Standing and successful completion of Golden Four GE Areas (A1, A2, A3, B4) 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.

Meeting Information

Info current as 11/4/2024
Days Times Room Meeting Dates Instructor
T  12:00 PM  -  1:50 PM  Aliso Hall 131 8/27/2016 - 12/23/2016 David Gillespie

Status: Open
Class Number: 1129
Session: Regular Academic Session
Units: 3.00
Class Components: Activity
Career: Undergraduate
Dates: 8/27/2016 - 12/23/2016
Grading: Letter Grade

Class Availability

Information below is 24 hours old.
Enrollment Total: 19
Available Seats: 5
Wait List Capacity: 24
Wait List Total: 0

Textbook / Other Materials

Status: Required
ISBN: 9780684800011
Title: On Food & Cooking
Publisher: Simon & Schuster
Author: McGee

More textbook information including prices

Enrollment Information

  • Upper Division
  • CS Numbers 7-14, 18-21
  • B1:Physical Sciences - Physics, Geology, Earth Sci
  • UDIGE: Interdisciplinary

Notes

Open to Juniors and Seniors Only