BIOL1520 The Biology of Food and Cooking
This course consists of both lecture and laboratory components that will introduce foundational biological concepts as applied to food and cooking methods. Concepts such as macromolecules, biochemistry, protein structure, flavor/texture, metabolism, and genetic differences in diet. In this course the students will use their own kitchens to perform laboratory exercises and experiments to learn the scientific method and practice critical thinking skills. Transfer Credit: CSU
Distribution
Sciences and Mathematics
Advisories
Advisory: Eligibility for English 1500 or 1501 strongly recommended; 48 hours lecture. (96 Outside of class hours); 48 hours lab (192 Total Student Learning Hours) 4 Units