The Science of Cooking
GSCI-1006-3
Empire State University
- Semester
- Fall 2024
- Instructor
- Start Date
- 10-21-2024
- Total Credits
- 4
- Call to Register
- 800-847-3000
Take your class online with SUNY
You will learn the same curriculum as our on-campus students
Cooking is a common, everyday activity and this course explores the fundamental concepts of biology, chemistry, and physics of food preparation. The chemistry and biology of basic food molecules and tastes and flavors are investigated and the impact of cooking on meats, vegetables, and baked goods is highlighted. The physics of heat transfer associated with different cooking methods is also explored. The course uses experimentation and observation to develop a broad understanding of an applied science. In doing so, applications of cooking methods requires access to a kitchen. This course is designed for non-science majors.This course contains elements which rely on vision and motor skills to complete. If you have a visual or motor impairment and are considering registering for this course, it is recommended that you reach out to Accessibility Resources and Services (Disability.Services@sunyempire.edu) in advance of registration to determine if this course is appropriate and what alternatives may be available.
General Education Area(s): Natural Sciences
Course Area: Physical Science
Level: Lower Level Undergraduate
Dates: 10-21-2024 - 12-13-2024
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- Instructor:
- Local Course ID: 24FA_ESC_GSCI1006_03
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