Faculty of Arts & Science · St. George
CHM209H1
Science of the Modern Kitchen
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From the calendar
Official source · Faculty of Arts & ScienceThe properties of different food types will be discussed, as well as how they can be manipulated in the kitchen to transform taste and texture. Concepts will be considered through the lens of the scientific method, and many of the ingredients and practices of modernist cuisine will be examined. This course is intended for students with no science background.
- Prerequisite
- None listed
- Exclusions
- CHM135H1CHM136H1CHM138H1CHM139H1CHM151Y1
- Contact hours
- 24 lecture
- Total scheduled hours for the course, not per week.
How well we know this course
2022–2024Pyko’s archive holds 3 documents for CHM209H1, across 3 years between 2022 and 2024.
- 3
- Final exams
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What we don’t have yet
Source ledger
Report an error →| Claim | Source | Captured | Status |
|---|---|---|---|
| Course description, prerequisites, exclusions, contact hours | Faculty of Arts & Science | 2026-07-25 | public fact |
| 3 archived documents, 2022-2024 | Pyko archive | 2026-07-25 | index only |
Page last verified 2026-07-25. A claim whose source moves is withdrawn before it goes stale.
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