Chemistry - CHEM 100

Course Description

This course is designed to familiarize the culinary arts student with a basic understanding of scientific principles as they apply to foods and culinary processes. The course will include a basic introduction to various aspects of chemistry. Classes of foodstuffs will be examined on a molecular level to ascertain an understanding of the interactions that occur in culinary applications. The laboratory portion of the course will emphasize the relationships between chemical principles/techniques and food preparation.

Prerequisites

(A requirement that must be completed before taking this course.)

Course Competencies

Upon successful completion of the course, the student should be able to:

• Explain atomic structure and composition.
• Classify various types of matter by state, chemical composition and in accordance with general classification schemes.
• Predict characteristic properties and changes for the various classifications of matter.
• Explain basic bonding models and the types of bonds found in the substances commonly encountered in the kitchen.
• Explain the characteristic properties of matter based on chemical bonding principles and forces between particles.
• Distinguish between chemical and physical changes with specific applications to culinary systems.
• Identify energy changes that occur in physical and chemical processes.
• Explain the relationships between heat, temperature and related topics.
• Compare various cooking processes as to heat transfer methods, applicable temperature ranges, and other related information.
• Identify characteristic properties of water and relationships of those properties to changing conditions.
• Identify the impact of water and water content on culinary endeavors.
• Identify the characteristic structures and properties of acids, bases and salts.
• Identify the physical and chemical changes involved in leavening processes.
• Compare various leavening agents used in recipes.
• Differentiate between the main classes and subclasses of biochemical compounds including carbohydrates, lipids, proteins.
• Characterize biochemical compounds based on chemical and physical properties and changes.
• Predict the effect of various biochemical compounds on the taste and texture of foodstuffs.
• Characterize biochemical materials based on their chemical structures and changes that occur in structure during a chemical change.
• Relate the Maillard reaction sequence and caramelization processes to observed effects in various foodstuffs.
• Explain the various aspects of flavor.
• Distinguish between the basic taste categories, typical substances in each category and structural similarities.
• Demonstrate effects of various materials on basic tastes.
• Characterize a basic taste.
• Identify the characteristics of the various types of mixtures including solutions, colloidal dispersions and suspensions.
• Predict the effect of the various types of mixtures on culinary products.
• Identify the characteristics and functions of common emulsifiers.
• Summarize the effects of cooking conditions and additives on the texture of fruits and vegetables and on the pigments found in fruits and vegetables.
• Distinguish structural characteristics and nutritional value of various components of fruits and vegetables.
• Relate chemical and scientific principles to culinary processes.
• Apply measurements common in culinary applications.
• Demonstrate the proper use of equipment commonly found in culinary kitchens.
• Perform procedures in the kitchen that involve scientific principles.
• Demonstrate interpersonal communication and group work skills while cooperating with other students to complete laboratory experiments.

Course Schedule