Legacy Course Catalog
CHM 106 - Chemistry Of Cooking
| Effectivity: | 08/25/2008 - Fall 2007 *** @ Purdue North Central Traditional |
|---|---|
| Credits: | 3 |
| Instructional Types: | Lab Lec |
| Usually Offered: | fal spr sum |
| Short Title: | Chemistry Of Cooking |
| Description: | This course is designed to be an experimental and hands-on approach to general and applied chemistry, as observed in cooking. Cooking is one of the oldest and most widespread applications of chemistry. Students will study how recipes work in chemical context. Cooking experiments will be done to illustrate chemical principles, not limited to extraction, denaturation, and phase changes. |
| School: | Science Division |
| Department: | Chemistry |
| Credit By Exam: | NO |
| Repeatable Flag: | NO |
| Temporary Flag: | NO |
| Full Time Privilege Flag: | NO |
| Honors Flag: | NO |
| Variable Title Flag: | NO |
Fall 2007 *** indicates the course was still an active course and was transferred to the Banner Catalog effective Spring 2008. This course was not expired Fall 2007.
