Chemistry of Cooking
Learning chemistry through tasty snack
Available spots
Service Description
Students become kitchen scientists, using food as their laboratory. Over five weeks, students investigate the chemistry and physics behind everyday cooking — exploring how heat transforms matter, how acids and bases create reactions, why emulsions stay mixed, how gases make things fluffy, and how fermentation works. Every concept is anchored in a hands-on cooking experience where students predict, observe, and explain using scientific vocabulary. COURSE OVERVIEW: Heat and the Magic of Change: Physical vs. Chemical Changes - States of Matter - Reversible & Irreversible Acids, Bases & Bubble Science: pH Basics - Acid-Base Reactions - Gas Production - Leavening Agents Emulsions & The Science of Mixing: Hydrophobic & Hydrophilic, Emulsification Air, Foam & The Science of Fluffiness: Protein Foams - Air Incorporation - Whipping Science - Variables Fermentation & Living Chemistry: Yeast, Co2 Production, Gluten Networks NGSS STANDARDS: 3-PS1-1, 3-PS1-2, 3-PS1-3 : Matter and its interactions ETS1-1 : Engineering Design
Contact Details
Redmond, OR, USA