#0887 Chemistry of Food
Grades 11-12 / Full Year Course - 2.0 credits (Student may elect to receive either a Science or Family and Consumer Science credit.)
NCAA Approved Course
Prerequisite: Chemistry or Key Ideas in Chemistry
In this course, students investigate the chemical components and physical properties of foods. This course involves laboratory experiences in both Science and Family and Consumer Sciences and is led by teachers from both departments. Students gain an understanding of food science as well as an awareness of health, nutrition and culinary science principles. Scientific processes are utilized as students explore the physical and chemical properties of food and science cooking applications. This course is appropriate for students who have successfully completed chemistry and are interested in a hands-on application of scientific principles to the study of cooking and nutrition.