CH 117 - Chemistry in the Kitchen

Lecture Hours: 3
Lab Hours: 3
Credit Hours: 4

Introduction to chemistry designed specifically for the non-science student. Emphasizes the chemistry of food and cooking. Covers topics such as acids and bases, organic functional groups: carbohydrates, fats, proteins, and enzymes, and relates these topics to recipes and nutrition. The associated laboratory will provide an opportunity to occasionally create tasty food and put the scientific method to work understanding recipes.

Prerequisite: Placement into WR 115 (or higher), or completion of WR 090 (or higher) with a grade of C or better; or consent of instructor.