Food Science - IN305A/B

Food Science - IN305A/B

Learning Recommendations: Completion of Biology and Chemistry / Chemistry Laboratory Methods and completion/concurrent enrollment in Introduction to Culinary Arts.

General Description: This lab-based science course focuses on the chemistry behind changes that occur as foods cook, ferment, rot, and otherwise endure chemical changes. In Food Science students learn the knowledge, skills, and practices required for careers in food science, dietetics, and nutrition. The course focuses on the relationship between food consumption, health, and human development. Instruction includes risk management procedures, nutritional therapy, technology in food production, and diet and nutritional analysis and planning. Science is integrated throughout the course in such experiments as the caramelization of sugars and starches, the production and growth of yeast, or the effects of temperature on chocolate. Students may study such topics as the effects of antioxidants on humans, the shelf life of food products, and the positive and negative effects of bacteria on food.

Content: 

• Food Safety and Sanitation
• What is Food Science?
• Equipment Identification
• Culinary Fundamentals & Lab Procedures
• Food Science Experiments
• Careers and Employability
• Nutrition

Homework: Student work that is not completed in the classroom may be assigned as homework.

Course Fees: Course fees may apply

Note: Students who complete this course may qualify for college credit at various community and technical college programs. For more information, please visit the CTE Dual Credit page.