GE1346 - The Chemists Kitchen (The Science of Food and Cooking) | ||||||||||
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| * The offering term is subject to change without prior notice | ||||||||||
Course Aims | ||||||||||
This course allows students to discover food and cooking from a scientific point of view with an emphasis on ways to cook better and to have a healthy life. The course material includes some introduction to biology and chemistry. Topics such as food selection, food evaluation and food composition are included. Methods of cooking different foods, such as eggs, meat, poultry, fish and shellfish, are discussed using a scientific perspective. Teaching and learning activities in this course include lectures, tutorial demonstrations, laboratory experiments, short projects and food tasting experiments that will enhance the students' discovery of important scientific issues related to food and cooking. This course will assist students to develop an appreciation of science through cooking, and vice versa. | ||||||||||
Assessment (Indicative only, please check the detailed course information) | ||||||||||
Continuous Assessment: 60% | ||||||||||
Examination: 40% | ||||||||||
Examination Duration: 2 hours | ||||||||||
Starting from Semester A, 2015-16, students must satisfy the following minimum passing requirement for courses offered by CHEM: "A minimum of 40% in both coursework and examination components." | ||||||||||
Detailed Course Information | ||||||||||
| GE1346.pdf | ||||||||||
