ES.011 Kitchen Chemistry
An experimental and "hands-on" approach to applied chemistry in cooking. Students perform experiments to illustrate chemical principles, such as extraction, denaturation, and phase changes. Preference to students in ESG.
This class has no prerequisites.
This class counts for a total of 6 credits.
You can find more information at the http://www.google.com/search?&q=MIT+%2B+ES.011&btnG=Google+Search&inurl=https site.
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