CFS 360 — Science in Food and Cooking 3 Credits. 1 Lecture Hour. 4 Lab Hours

A course that deepens understanding of the chemistry of food and fosters better cooking through exploration of culinary science topics and related laboratory activities. Topics include: the science of sauces, flavors, Maillard reactions, emulsions, pH, and colors. Prerequisites: CFS 315 (minimum grade C) and instructor consent View Sections Instructor Consent Required

Prerequisites: CFS 315