FDSCTE 1200
Science of Cooking
4 cr
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.
Grade history
31 students across 1 instructor · course avg 3.76
31 students · 1 term
31 students total · 1 term · click to see per-term
Source: historical OSU grade releases via thegradeguide.com (Adam Gluck), Spring 2016 – Summer 2023. FERPA-filtered: sections under 10 students excluded.
Sections
5
Instructors
1
Enrolled
76 / 142
Open
5
Instructors
Sections in Autumn 2026
| # | Sec | Instructor | Hist. GPA | Days/Time | Room | Enrollment |
|---|---|---|---|---|---|---|
| 32929 | 0010 | Louise A Campbell | 3.76 GPA | TBA | ONLINE | Open · 19/56 |
| 32930 | 0020 | Louise A Campbell | 3.76 GPA | R 2:15 pm-5:00 pm; M 4:10 pm-6:00 pm | OU 165 165; OR 110 110 | Open · 19/28 |
| 32943 | 0030 | Louise A Campbell | 3.76 GPA | R 9:15 am-12:00 pm; M 4:10 pm-6:00 pm | OU 165 165 | Open · 19/28 |
| 33288 | 0050 | Louise A Campbell | 3.76 GPA | TBA | ONLINE | Open · 19/20 |
| 33301 | 10 | Louise Campbell | 3.76 GPA | TBA | Online | Open · 0/10 |