Science in the KitchenClass # 56 Grades: 6- 7
Do you love to play around in the kitchen and try out new recipes? Do cooking and baking feel like magic to you? This course will teach you the secrets of successful recipes by exploring the science behind food safety, food preservation, baking, and cooking. You will harness the power of the sun as we build and use solar ovens, discover the crystalline structure in rock candy, extract gluten from bread flour, make fresh ricotta cheese, create and serve a full Italian meal, bake fresh bread, use the scientific method to create and execute your own kitchen experiments, get a behind the scenes tour of the studio of a well- known food blogger, cook with a professional chef, and learn a whole lot of kitchen chemistry. Each day, you will leave with new knowledge, a tasty treat, and a thirst for the next day’s learning. Even if you are new to cooking or to science, join us and dive into kitchen chemistry! You’ll be glad you did.
Jakky Flanagan has been an elementary school teacher in the Roseville district for nineteen years. She graduated with a BS in Education from Bethel University in Arden Hills, Minnesota, and received her Masters in Education from Saint Mary’s University in Minneapolis. Jakky is an avid cook and baker who has a passion for merging high-level learning with hands-on experiences.