CH 101 Chemistry in the Kitchen: 4 semester hours
This course is designed to teach students a basic understanding of chemistry using food science. The course is for non-science majors. Major topics covered in this class include: the scientific method, chemicals and food, atomic structure and food molecules, chemical measurements and calculations, thermodynamics and energy, common chemical reactions, kinetics, acid-base chemistry, and nutrients. This course fulfills the Natural World Domain requirement for non-major students.