Culinary Chemistry
This is a chemistry class, not a cooking class, although the student may gain some cooking skills.
This class is designed primarily for middle and high school students. Each monthly class will include instruction in the major topics of chemistry.
The course will teach the following topics of chemistry with experiments in cooking and baking: Elements, the Periodic Table, Molecules, Ionic Bonds, Covalent Bonds, Emulsions/Hydrogen bonds, Suspensions, Solutions, Crystallization, Proteins & Enzymes, Biochemistry, Effects of Heat, Acids/Bases, Pressure, and Molecular Gastronomy. High School students will also study Stoichiometry (requires knowledge of algebra). If stoichiometry is included and lab reports are written, this course will satisfy requirements for a high school science (chemistry) lab course.
This class requires access to a kitchen and an adult supervisor at home if the student is unfamiliar with use of stove and oven, following directions, and general kitchen safety practices. Students will perform the month’s experiments at home, record the results of their experiments in a lab report to the instructor, and will have directed readings and other activities to teach each concept.
This is a chemistry class, not a cooking class, although the student may gain some cooking skills. Families are responsible for providing needed materials. A list of supplies needed for each class is available under Class Materials. While most are common materials that are already in a normal household kitchen, some items may need to be ordered.
For students who benefit from using a textbook, there are two optional suggested resources that complement this course. Either will be sufficient; there is no need to purchase both. Neither are required. They are listed in the Course Materials section of this website.
This class will be conducted via Google Classroom from August to May. Semester options are available; inquire for more information.
2024-5 classes begin August 26.