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
110 / 192
Open
5
Instructors
Sections in Spring 2026
| # | Sec | Instructor | Hist. GPA | Days/Time | Room | Enrollment |
|---|---|---|---|---|---|---|
| 33486 | 0010 | Louise Campbell | 3.76 GPA | TBA | Online | Open · 27/56 |
| 33487 | 0020 | Louise Campbell | 3.76 GPA | Mo 4:10PM - 6:00PM We 9:15AM - 12:00PM | TBA TBA | Open · 9/28 |
| 33488 | 0030 | Louise Campbell | 3.76 GPA | Mo 4:10PM - 6:00PM We 2:15PM - 5:00PM | Orton Hall 110 TBA | Open · 18/28 |
| 35543 | 0040 | Louise Campbell | 3.76 GPA | TBA | Online | Open · 28/40 |
| 35544 | 0050 | TBA | — | — | ONLINE | 28/40 · 28/40 |