Courses & Programs

Introduction to Culinary Science

COURSE CODE: SEM 102

CREDITS: 4

PREREQUISITES: Prerequisites: Eligibility for ENG 101 and 24 credits in CUL designated courses

This course is designed for culinary arts and science students who seek the underlying scientific principles which fundamentally affect food preparations. The methods of scientific measurement will be applied to processes carried out in the kitchen environment as a laboratory. Topics will include applications of specific heat properties and heat transfer, the physical and chemical nature of substances in foods, the quantitative measurement of ingredients and the effects of amounts on the results of food preparation, the relationships of rate and temperature for individual processes, and the effects of changing types of substances as ingredients for a desired food product. Prerequisites: Eligibility for ENG 101 and 24 credits in CUL designated courses