About This Course
This course studies the scientific principles behind modern culinary techniques, with emphasis on sensory evaluation, nutrient quality and health. Students will need access to a home kitchen with basic appliances and tools to complete the in-home laboratory experiences and to a digital camera to upload photos of experiment results in order to complete course assignments. This course takes significant time to complete the in-home laboratory experiences. Some course lab assignments require cooking and tasting foods that contain dairy, meat, poultry, eggs and gluten products but accommodations may be possible for students with dietary restrictions.
This course is offered once a year during summer. It meets the food science (with lab) prerequisite course requirement for the UW Graduated Coordinated Program in Dietetics (GCPD).
