{"id":343,"date":"2021-04-06T17:07:51","date_gmt":"2021-04-06T21:07:51","guid":{"rendered":"http:\/\/blog.richmond.edu\/chemistryofcooking\/?page_id=343"},"modified":"2025-05-28T10:48:54","modified_gmt":"2025-05-28T14:48:54","slug":"syllabus","status":"publish","type":"page","link":"https:\/\/blog.richmond.edu\/chemistryofcooking\/course-information\/syllabus\/","title":{"rendered":"Syllabus"},"content":{"rendered":"<h1>Course Learning Goals<\/h1>\n<ul>\n<li>Students will be able to recognize major food biomolecules from their chemical structures and molecular formulas.<\/li>\n<li>Students will be able to recognize and identify the major food biomolecules, vitamins, minerals and selected additives from food packaging. If packaging is not available or uninformative, they will know how\/where to find and interpret the information.<\/li>\n<li>Students will be able to assess the validity of food packaging claims such as: \u201chigh in protein\u201d, \u201cgood source of Vitamin C\u201d, \u201corganic\u201d with respect to health, nutrition and chemistry. Students will also be able to make informed decisions about how to cook a food in order to preserve or enhance nutritive molecules (e.g. prevent the breakdown of vitamins).<\/li>\n<li>Students will be able to assess the roles of components within a recipe as a function of their biomolecular composition and therefore their chemical and physical properties.<\/li>\n<li>Students will be able to predict the outcome of a recipe based on knowledge of 1) the recipe components as mixtures of biomolecules and 2) the physical and\/or chemical interactions of those molecules that occur during cooking.<\/li>\n<\/ul>\n<h1>Course Materials<\/h1>\n<p>The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking;\u00a0Joseph J. Provost,\u00a0Keri L. Colabroy,\u00a0Brenda S. Kelly<span class=\"screenreader-only\">\u00a0<\/span>,\u00a0Mark A. Wallert;\u00a0ISBN: 978-1-118-67420-8, 552 pages; May 2016<\/p>\n<p>Laptop\/computer.<\/p>\n<p>Laboratory materials: Student needs access to:<strong> a stove, oven and microwave. Bowls, pots, pans and utensils are also required<\/strong>. Whatever you have, we will make it work. Do not feel like you need to go an buy special kitchen tools.<\/p>\n<h2>Assignments<\/h2>\n<p>Students will interact with course content through a variety of assignments including, quizzes, exams,\u00a0 lab reports (with text, pics, and images) and commenting.<\/p>\n<h2>CourseWork<\/h2>\n<h3><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/\"><em>Lessons<\/em><\/a><\/h3>\n<p>Each Lesson is like a &#8220;lecture&#8221;, but with comprehension questions to answer called &#8220;check-ins&#8221;. These are graded on completion. That means you can re-take any check-ins\u00a0 as many times as you want, until you have a perfect score.<\/p>\n<h3><em>Assignments<\/em><\/h3>\n<p>There may be a small\u00a0number of assignments that will be turned in for a grade but also a large number of worksheets that practice for you and will not be graded.<\/p>\n<h3><em>Labs and Comments<\/em><\/h3>\n<p>Labs are really fun. You get to cook in your own kitchen, document your process with photo and video, and create a report that catalogs your summer CHM 114 experience.<\/p>\n<h3 style=\"font-family: 'Open Sans', sans-serif; text-shadow: none !important; letter-spacing: normal; font-size: 14.3px; margin: 1em 0px; padding: 0px; border: 0px; outline: 0px; font-weight: bold; font-style: normal; color: #000000; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-style: initial; text-decoration-color: initial;\"><em style=\"font-family: inherit; text-shadow: none !important; letter-spacing: normal !important; margin: 0px; padding: 0px; border: 0px; outline: 0px; font-weight: inherit; font-style: italic; font-size: 14.3px;\">Quizzes<\/em><\/h3>\n<p style=\"font-family: 'Open Sans', sans-serif; text-shadow: none !important; letter-spacing: normal; margin: 0px 0px 1em; padding: 0px; border: 0px; outline: 0px; font-weight: 400; font-style: normal; font-size: small; color: #000000; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-style: initial; text-decoration-color: initial;\">The quizzes are open notes and open book. They should be considered practice for the exam. There are a total of 7 quizzes.\u00a0<span style=\"color: #993300;\"><strong>All quizzes must be completed individually. Group work is not allowed.<\/strong><\/span><\/p>\n<h3><em style=\"font-size: 14.3px; font-weight: bold;\">Exams<\/em><\/h3>\n<p>There are two exams, a midterm and a final. You get to make a note sheet (two-sides of an 8.5&#215;11 page with any information you want) to use during the exam. The exams pull randomly from banks of questions I have created for each Lesson.\u00a0 The questions and answer choices are randomly shuffled. You will not have the exact same exam questions or the same answers in the same order as another classmate. If you prepare for the exams using the strategies I give you, everything will be fine. <span style=\"color: #993300;\"><strong>All exams must be completed individually. Group work is not allowed.<\/strong><\/span><\/p>\n<p><button style=\"background-color=#fef5e7; font-size: 120%;\" type=\"button\"><a href=\"http:\/\/blog.richmond.edu\/chemistryofcooking\/course-information\/important-due-dates\/\">Important Due Dates<\/a><\/button>\u00a0\u00a0\u00a0<button style=\"background-color=#fef5e7; font-size: 120%;\" type=\"button\"><a href=\"http:\/\/blog.richmond.edu\/chemistryofcooking\/course-information\/syllabus\/\">Syllabus<\/a><\/button>\u00a0\u00a0\u00a0<button style=\"background-color=#fef5e7; font-size: 120%;\" type=\"button\"><a href=\"http:\/\/blog.richmond.edu\/chemistryofcooking\/course-information\/grading-information\/\">Grading Information<\/a><\/button><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Course Learning Goals Students will be able to recognize major food biomolecules from their chemical structures and molecular formulas. Students will be able to recognize and identify the major food biomolecules, vitamins, minerals and selected additives from food packaging. If &hellip; <a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/course-information\/syllabus\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1230,"featured_media":0,"parent":332,"menu_order":2,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"coauthors":[142150],"class_list":["post-343","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/343","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/users\/1230"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/comments?post=343"}],"version-history":[{"count":6,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/343\/revisions"}],"predecessor-version":[{"id":1268,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/343\/revisions\/1268"}],"up":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/332"}],"wp:attachment":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/media?parent=343"}],"wp:term":[{"taxonomy":"author","embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/coauthors?post=343"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}