BAK 200 — Kitchen Chemistry: The Science of Cooking and Baking (4 Credits)
Explores the physical and chemical principles that underpin baking and culinary techniques. Students will investigate the functions of key ingredients—such as flour, fats, sugars, leavening agents, eggs, dairy, and acids—and examine how variables like temperature, time, humidity, and mixing methods affect structure, texture, and flavor. Through hands-on application and critical analysis, students will compare mixing methods, evaluate gluten and egg functionality, identify types of leavening, and apply scientific reasoning to troubleshoot common baking issues. Designed for baking and culinary students seeking a deeper understanding of ingredient behavior, this course bridges kitchen practice with food science to improve consistency, creativity, and problem-solving in professional baking.