Chemistry in the Kitchen

“Why is 350 F the standard temperature for baking? Why don’t oil and water mix? What happened that one time my bread didn’t rise…?” Chemistry in the kitchen will provide an approachable and exciting introduction to chemistry for middle school students. Students will learn about basic atomic theory, bonding types, thermochemistry, and stoichiometry, and will apply their knowledge to real life reactions. Students will observe the mentor perform some reactions, and carry some simple reactions out on their own, applying their chemistry knowledge. Students will gain a greater appreciation for how chemistry affects all aspects of life.

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Learning Goals:

Critical thinking
Research skills
Technical skills
Topical expertise

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Final Deliverable:

Students will choose one recipe that is important to them, and using the concepts we learned in class, will break down the chemistry that drives that reaction.