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General Chemistry I/Kitchen Chemistry


Blocks 1 and 2: Margaret Daugherty and Habiba Vaghoo 

This two-block course fulfills the Critical Perspectives: Scientific Investigation of the Natural World (Lab) and Critical Perspectives: Quantitative Reasoning requirements.

CH 107: General Chemistry I. This is the entry-level chemistry for all science majors. CH107 emphasizes the basic principles of atomic structure, periodic properties, molecular structure and bonding, chemical reactions, and stoichiometry, including biological molecules that are relevant to nutrition. Laboratory included, with applications to food information. Prerequisite: Two years high school algebra and one year high school chemistry or consent of instructor. (Meets the Critical Perspectives: Scientific Investigation of the Natural World lab or field requirement.) 1 unit

CH 100: Kitchen Chemistry. Regardless of race, gender, nationality, ethnicity or socioeconomic standing, all humans have a few basic needs in common such as water, oxygen and food-all of which are chemicals! The goal of this FYE will be to allow students to make a direct connection between the fundamental concepts taught in introduction chemistry with our most basic need-food. We will explore the science of food from different angles ranging from health related issues to the new and exciting area of molecular gastronomy.

A set of linked, one-block courses, team-taught by two instructors; the two courses must be taken together, and separate grades will be given for each course.



• This course serves as a gateway to the Chemistry and Biochemistry majors. Block 1, CH 107, fulfills major prerequisites in Chemistry/Biochemistry.

• Course involves afternoon lab commitments and creative projects.

• Prerequisites and/or suggested preparation: High school chemistry