FDSC 2300

Culinary Science

Course Description

Course information provided by the Courses of Study 2018-2019.

Explore the science of food and cooking through cross-disciplinary lectures, culinary demonstrations, tastings, and hands on culinary labs. Scientific principles underlying the culinary medium will be revealed. Ingredients, their origins, functionality in recipes, and the mechanisms that influence their interactions will be discussed. Techniques and traditions that culinary professionals use to transform ingredient mixtures into delicious and flavorful foods will be presented. Recipes will serve as models to understand biochemical and physical forces that influence ingredient interactions.

When Offered Spring.

Comments Students enroll in the 1-credit lecture; or they may enroll in the 1-credit lecture and a 1-credit culinary laboratory section for 2 credits total with permission of instructor.

• Outcome 1: Plan, organize, and prepare a meal for 2 to 12 people.
• Outcome 2: Describe composition and functionality of common ingredients used in the kitchen and product development lab.
• Outcome 3: Explain how cooking techniques facilitate ingredient interactions and transform mixtures of ingredients into flavorful foods.
• Outcome 4: Implement food safety principles in the kitchen.
• Outcome 5: Discuss differences and similarities between food production in a kitchen and food processing on a large scale.
• Outcome 6: Identify the scientific disciplines that support the field of food science and the food industry broadly.
• Outcome 7: Describe the importance of reductive perspectives in Food Science.
• Outcome 8: Describe the importance of systems-wide perspectives in Food Science.
• Outcome 9: Discuss challenges and opportunities facing our evolving food systems.

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