How do I teach?

I keep an open grade book - that means, your grade as best I can predict it is always available to you through the gradebook in Canvas.

I permit the use of electronic devices in class - this includes laptop computers and mobile devices. I require the use of some internet capable device to participate in class activities. If you do not have access to an internet capable device like a laptop computer or mobile device, please email me before the start of class on Jan 16.

I take attendance, because I want to know if you are in class. Success in this course is predicated on the activities and teaching I prepare for you in class. I do not have an explicit attendance policy other than you receive the % of attendance points for the % of classes you attend.

Lab attendance is different. Labs are very difficult to reschedule. There is an opportunity for exactly one lab makeup that is for missing lab due to severe illness or family emergency. If you miss a second lab, you get a zero for that lab. If you have a special circumstance, please talk to me about it before the scheduled lab period.

What will we do?

CHM 114 is organized into three units with accompanying lab experiences.

Lecture

Each unit has: in-class lectures, formative assessments, an exam, a recipe assignment, and labs (with quiz and blog assignment)

Unit 1 - Chemical basics, Flours and Bread

Unit 2 - Fats, Milk, Eggs and Starch (including beer)

Unit 3 - Taste & Flavor, Wine, Plants, Meat and Sugar

There is one assignment that runs throughout the course called Figuring out Food - parts of this assignment will be do in each unit.

Exams are online, 1 hour and are taken during the lab period.

All work is submitted digitally through Canvas for grading.

Lab

The labs go along with what we are learning in class. There is a lab every week, except during Exam weeks. We actually take the exam during the lab period.