Scientific principles underlying modern food preparation. Relationship to food preparation of the physical and chemical properties of food components and their systems. Minimum grade of “C” (2.0 or above) must be earned to be counted in a Nutrition major or minor or as a prerequisite for any other nutrition course. Instructor permission required. Note: Human Nutrition majors must take CHEM 1210/CHEM 1215 and CHEM 1220/CHEM 1225. (Fall) [Graded]