Class Title: Science of Baking
Teacher/s: Kim Osborn and Jamie Halker
Grades: 5-8 Time: 9:00am to 12:00pm
What makes a souffle rise? What's the difference between baking powder and baking soda? Why does overripe fruit make a better fruit pie? What makes some cookies soft and some cookies flat? All of these are life's important questions. And these are the types of questions that will be answered in the Science of Baking - where students will get to play with and alter the chemistry of recipes to see how an experiment changes the results of their delicious work.
Students will keep track of their hypotheses, recipes and conclusions in a digital cookbook that can be accessed from anywhere. Long after the class is over, students will have the confidence and resources to continue baking for themselves and others.
Homemade recipes in this course include:
- Herb Foccacia
- Mini Fruit Tarts
*This course will be more technical and mathematically minded than The Science of Cooking and is suited to older students; however, younger students in grades 3 and 4 can be accommodated.