This module is the fourth in a five-part series. It can be used to support learners in LBS and/or pre-apprenticeship who are interested in food service/cooking. This module covers science fundamentals as they apply to cooking, specifically nutrition, basic digestion, and heat. Although learners do not need background in basic science, there are terms and concepts that may require some additional explanation. A multiple-choice assessment (including the answer key) is included at the end of the module.