CHE 110 - Chemistry in the Kitchen
Designed for non-science majors, this course does not require previous coursework in chemistry or math. In this course, students participate in hands-on activities during an integrated lab/lecture class. Students will explore and see applications of various principles of chemistry in the context of food and cooking and be able to answer questions like “Why does a strawberry smell sweet?”, “Why do pretzels taste salty?”, or “Why is a carrot orange?”
SUNY General Education: SUNY-NS - Natural Sciences (SNSC)
MCC General Education: MCC-CT - Critical Thinking (MCT), MCC-SCI - Scientific Reasoning (MSCI)
Course Learning Outcomes
1. Describe basic concepts of matter.
2. Discuss the atomic nature of matter and characteristics of atoms and molecules.
3. Use symbols to represent chemical formulas and balance reactions.
4. Explain the organization of, and information in, the periodic table.
5. Distinguish ionic and molecular compounds.
6. Apply the rules of chemical nomenclature to name and write formulas for chemical compounds.
7. Identify molecular geometry from Lewis dot structures.
8. Discuss the mole concept.
9. Describe concepts of solution chemistry.
10. Explain basic concepts of acids and bases.
11. Discuss and compute energy changes in chemical reactions.
12. Apply aspects of the scientific method.
Course Offered Fall; Spring