This class meets on Wednesdays, 11AM -12:30PM

Grade Range: This class is open to 9th - 12th grade.

Becky will lead a 30-week, live interactive Food Science Chemistry course for students in grades 9-12.  Students will explore chemistry concepts through real-world food applications, hands-on activities,  and laboratory experiments focused on the  chemical reactions, molecular interactions, and physical changes that occur during cooking, baking, fermentation, preservation, and food preparation.

Each 90-minute class will include a direct instruction on key chemistry concepts followed by hands-on laboratory investigations using  common food ingredients and culinary techniques to connect scientific principles to everyday experiences. This class does not focus on the math equations of chemistry. This course may be counts as 1 high school science credit with a lab or as an elective credit. 

Outside of class,  students will read scientific articles related to food science, research recipes and culinary methods connected to course topics, and complete formal lab reports analyzing experimental results using scientific reasoning. All assignments, lecture notes, laboratory instructions, and supplemental materials will be provided through Google classroom. 

All lab supplies needed will be posted monthly.  

Students attend a weekly live class that includes direct instruction. Classes are recorded if a student needs to miss a session, though regular attendance is strongly encouraged for the best experience.

Students are expected to participate using a microphone and webcam to help create an interactive, supportive classroom environment. Class sizes are kept small, with a 10-student maximum, to ensure each student receives individual attention.