Students take one course in the sciences with a primary focus on laboratory/design/field experiences. Students will ask scientific questions and collect and analyze data to test hypotheses to answer questions or apply the engineering design process to develop a solution to satisfy user requirements. The lab must be affiliated with the same course.

Student Learning Outcomes

Design and conduct an experimental and/or observational investigation to generate scientific knowledge or evaluate a technological solution to a problem.
Analyze data using methods appropriate to the natural sciences and/or engineering in order to make valid and reliable interpretations.
Explain the basic scientific concepts and theories relevant to the area of study.
Identify and use appropriate and sufficient scientific evidence to evaluate claims and explanations about the natural and designed world.

Example Course Description:

CHEM 102 - Science of Food & Cooking

This course is designed for the non-science major with a focus on food, cooking and baking while introducing foundational concepts in chemistry and biochemistry. Using a variety of approaches including hands-on activities, students will learn the chemical and biochemical principles of food and cooking. Students will investigate the molecular structure and changes that take place in food and drink while cooking and baking. Topics may include: making cheese and ice cream, spices and hot sauces, caramelization and food browning reactions, molecular gastronomy, taste and smell, cakes and cookies and chocolate. Students will participate in inquiry-based laboratories integrated throughout the semester while designing and performing scientific experiments to investigate the nature of food and cooking. Two hours of lecture per week and one four hour lab every other week. No prerequisites