BIOCHEMISTRY (Juniors Only)
This course addresses biological and chemical topics related to the field of culinary science. During the first semester, food safety and toxicology are discussed. Fundamental chemistry, including properties of water, is the primary focus of the third quarter. Third quarter topics also include nutrition, digestion, and food additives. The fourth quarter is devoted to the biochemistry of lipids, proteins, and carbohydrates.
Biochemistry is closely aligned with college level courses that prepare students for careers in food industry, research, and nutrition science. The goals of this course are to provide a foundation in food science, allowing them to make informed choices relative to careers and/or further education.