Biological Food Science


Spring 2021


Monday, Wednesday 10:00am-10:55am

3 credits

Course Description

The course is designed to introduce culinary students to scientific fundamentals and apply them to culinary study. This course will meet the science requirements for the culinary arts program. Materials covered in this course will include the metric system, scientific method basic laws of chemistry and biology, plant and animal cellular and tissue structure, chemical reactions and basic organic structure.
Prerequisite: MAT-050

Bloomsburg Area School District
728 East Fifth Street
Bloomsburg, PA 17815