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HMT 1102 Kitchen Chemistry

An introduction to applied chemistry of food and food preparation. Lecture and demonstrations will be used to illustrate course principles. One classroom, four lab hours per week.

Division: Business and Public Services
Department: Hospitality Management
Repeatable Credit: No
Offered Online: No

Prereqs: NONE  

Outcomes

  • Determine energy storage in the form of sugars and starch and plant structural support of cellulose or fiber.
  • Perform cooking processes to test the palatabilility and digestibility of protein contained in beef, pork, poultry and fish to determine foods are safe to eat.
  • Characterize the various aspects of taste and flavor.
  • Describe the atomic and molecular nature of matter that leads to the kinetic molecular theory and the three states of matter.
  • Perform cooking processes to test the palatability and digestibility of protein contained in beef, pork, poultry and fish to determine foods are safe to eat.
  • Determine energy storage in the form of sugars and starch and plant structural support of cellulose or fiber.

Credit Hours: 3

Classroom Hours: 1
Lab Hours: 4