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FDSC 154 Science of Food and Cooking 4.0 Credits

Covers the physical and chemical characteristics of food components including sugars, starches, proteins, and fats and their changes during preparation and cooking. Also considers the interaction of components in foods such as eggs, dairy products, meats, and cereals and the formulation of baked goods. Methods of sensory evaluation are included.

College/Department: Center for Food Hospitality Management
Repeat Status: Not repeatable for credit

Culinary Arts

http://catalog.drexel.edu/undergraduate/centerforfoodandhospitalitymanagement/culinaryarts/

...Rhetoric III: Themes and Genres 3.0 FDSC 154 Science of Food and Cooking 4...

Culinary Arts and Science

http://catalog.drexel.edu/graduate/centerforfoodandhospitalitymanagement/culinaryartsandscience/

...Culinary Fundamentals FDSC 100 ServSafe CULA 125 Foundations of Professional Baking FDSC 154 Foods: Ingredients...

Nutrition and Foods

http://catalog.drexel.edu/undergraduate/collegeofnursingandhealthprofessions/nutritionandfoods/

...Rhetoric III: Themes and Genres 3.0 FDSC 154 Science of Food and Cooking 4...

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