FDSCTE 1140: Kitchen Science
Ohio State University
Students are introduced to sanitation rules, basic culinary/baking methods, fundamentals of cooking, & the science behind its methodology. Students gain an understanding of common foods & their function in cooking. Cooking techniques will be demonstrated & methodology for each formulation is explained on a scientific basis. Basic biology and chemistry understanding will help the student succeed.
Average GPA: 3.79
Grade distribution records: 3,452 students across 20 terms.
Grade distribution
| Grade | Students | Percent |
|---|---|---|
| A | 2,846 | 82.4% |
| A- | 190 | 5.5% |
| B+ | 86 | 2.5% |
| B | 118 | 3.4% |
| B- | 49 | 1.4% |
| C+ | 36 | 1.0% |
| C | 30 | 0.9% |
| C- | 20 | 0.6% |
| D+ | 16 | 0.5% |
| D | 36 | 1.0% |
| F | 25 | 0.7% |
Based on 3,452 student grade records across 20 terms.