This class, just like it suggests in the name, connects science to food. It explains the concepts behind why food acts the way it does in the cooking process. My teacher, Dr. Mary Rosholt, switched halfway through the mod with another chef instructor, Chef Jim Birmingham; their knowledge in the scientific field engaged me and allowed my understanding of food-related science. We learned about protein coagulation, caramelization, ripening, and sustainability as only a few of our units of study. We had lab time in which we had to write up labs such as the one shown below, as well as lecture time when we discussed lab concepts.