Minnesota State University Moorhead

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BCBT 100 - The Science of Cooking
Summer 2020, Section 01

search actionsID #Subj#SecTitleDatesDaysTimeCrdsStatusInstructorDelivery MethodLoc
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000264 BCBT 100 01 The Science of Cooking
06/10 - 07/31
3.0 Open Tigges, Michelle
Completely Online-Asynchronous Location: Minnesota State University Moorhead
Building/Room: ON LINE

Meeting Details
6/10/2020 - 7/31/2020 n/a n/a ON LINE Tigges, Michelle

  • Online Asynchronous course. 100% of instruction is online.
  • Proctored test requirement (2 exams), This is an online course that includes two supervised exams. Students may choose to have exams proctored online at a time and place of their convenience (fee applies), or to attend the proctored in-person exams held at MSUM at the time designated in the syllabus (fee does not apply), or to arrange an in-person exam proctoring through a Minnesota State system online test proctoring center (fee may or may not apply).
  • Online Course

Location Details
Offered through: Minnesota State University Moorhead.
Campus: Minnesota State University Moorhead. Location: Minnesota State University Moorhead.

Seat Availability
Status: Open Size: 30 Enrolled: 21 Seats Remaining: 9

Full refund is available until June 11, 2020, 11:59PM CST.
Adding course is closed. Dropping course is closed.
The last day to withdraw from this course is July 21, 2020.

Tuition and Fees (Approximate)

Tuition and Fees (approximate):

Tuition -resident: $738.48
Tuition -nonresident: $1,476.96
Approximate Course Fees: $196.83

Course Level

General/Liberal Education Category
  • 3-Natural Sciences
  • 3L-Natural Sciences with Lab

Minnesota Transfer Curriculum Goal
Goal 03 - Natural Science
  • Demonstrate understanding of scientific theories.
  • Formulate and test hypotheses by performing laboratory, simulation, or field experiments in at least two of the natural science disciplines. One of these experimental components should develop, in greater depth, students' laboratory experience in the collection of data, its statistical and graphical analysis, and an appreciation of its sources of error and uncertainty.
  • Evaluate societal issues from a natural science perspective, ask questions about the evidence presented, and make informed judgments about science-related topics and policies.

This course will look at cooking from a scientific perspective to understand the food we eat and enjoy. Cooking may be the oldest and most widespread application of science. Students will use principles of biochemistry with some chemistry and biology to analyze food and investigate how cooking works. Students will also do several edible experiments and look at the science behind how it all works. Each week a different food will be explored. Topics include, but are not limited to, what makes a good experiment, death by chocolate, cheese making, the joys of hot sauce and salsa food biochemistry, the science of spice, and what is taste? This course includes a lab component. Students are expected to conduct three food experiments independent of class time. Learn to be a better cook by understanding food at the molecular level. MnTC Goal 3.

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