Students will explore the science behind the art through lecture and practical example. By studying basic chemistry and physics, students understand how scientific principles come to life in the kitchen. Key culinary topics addressed include the way in which: taste is perceived, emulsions are created and maintained, acid and salt affect meat, vegetables, pH changes the texture and color of various foods, heat is transferred, and proteins are denatured. All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisit(s): SCI 123 or KCUL 120. Co-requisite(s): None. 4 quarter hours