Recent ProfessorsNot yet assignedRecent SemestersNo scheduled sections on recordClass SizeNot publishedCreditsNot publishedPrerequisiteCUL-500 (with a grade of C or better) Transfers ToNot transferableDescriptionThis course explores the scientific principles underlying modern culinary techniques and food preparation. Students will examine how ingredients interact, the chemistry of cooking methods, and the application of food safety and sanitation standards. Through hands-on experiments and practical applications, students will analyze the effects of temperature, pH, and molecular changes on various foods, developing a deeper understanding of how science informs culinary innovation. Emphasizing critical thinking and problem-solving, the course prepares students to apply scientific concepts to create innovative, safe, and high-quality culinary products in professional settings. 