CFS 360 Science in Food & Cooking 3 Credits. 1 Lecture Hour. 4 Lab Hours.
A course that deepens understanding of the chemistry of food and fosters better cooking through exploration of various culinary science topics and laboratory activities. Topics include: the science of sauces, flavors, Maillard reactions, emulsions, pH, and colors.
Prerequisites: CHE 311 (minimum grade C) and instructor consent
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Instructor Consent Required