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A short introduction to this course and Dr. Earley.
Required textbook, exam and assignment due dates, and other information about the course.
- Exam Options
Options for taking the required exams for this course.
Explanation of gradebook used on this website.
Define a name that will be visible to other students for all of your posts
- Website Information/Help
FAQ and Help: An overview of the features of this website, how to access information, changing your password, etc.
Dr. Earley's schedule, including office hours
- Due Dates/Flexibility
While the exam dates for this course are somewhat restrictive, I have tried to provide as much flexibility with this summer course as possible. All of the content sections (including the required quizzes in each of these) will be available starting the first day of the semester, and you are allowed to work ahead on these. Discussion board posts will be due on Saturdays and Tuesdays (11:59pm), and I will typically try to give you at least a week to respond to these.
- Quiz Grades
An explanation of the procedure used to calculate grades for quizzes
In addition to your textbook, there are a number of other online resources that may be useful to some students. If you find other resources that you think might be worth sharing, let me know.
- Chemistry of Cooking (Open Textbook Library) - In addition to food chemistry topics, includes a number of sections containing background information on chemistry concepts (atoms, molecules, formulas, ...).
These assignments should be completed before starting on the course materials below.
- Syllabus Quiz - Due June 6
Periodically, unproctored online quizzes are available that must be completed by the indicated dates for full credit. This is the first quiz.