CUL 106 The Science of Food
(Contact Hours: 4) This course will employ lectures, lab activities and demonstrations to help students develop the scientific understanding required for a successful career as a culinary professional or in the food industry. Principles of food production and preparation are explored in the context of scientific concepts and scientific thinking. Topics including the chemical and physical properties of food, influence of environmental factors on food quality and the science of cooking and other methods of food preparation will be explored. The science of molecular gastronomy will be introduced. Minimum benchmarks will be enforced.