FDSCTE 1200: The Science of Cooking
Ohio State University
This course covers the scientific method, sanitation, hygiene, and kitchen and laboratory safety; food components; weights and measurements; heat and heat transfer; cooking methods; food preservation; and tasting and evaluation of foods. Students taking the fully online course will need access to a stove and oven, refrigerator, and sink/faucet, and must provide their own equipment and ingredients.
Average GPA: 3.46
Grade distribution records: 216 students across 6 terms.
Grade distribution
| Grade | Students | Percent |
|---|---|---|
| A | 117 | 54.2% |
| A- | 31 | 14.4% |
| B+ | 19 | 8.8% |
| B | 18 | 8.3% |
| B- | 6 | 2.8% |
| C+ | 7 | 3.2% |
| C | 2 | 0.9% |
| C- | 1 | 0.5% |
| D+ | 2 | 0.9% |
| D | 7 | 3.2% |
| F | 6 | 2.8% |
Based on 216 student grade records across 6 terms.