There are no open spots for this class, but we found something similar!
5.0 (1) · Ages 8-12
Exploring the World of Food: A Tween's Introduction to Food Science
5.0 (10) · Ages 10-15
Yummy & Healthy - World Baking/Cooking - Ongoing
5.0 (5) · Ages 8-13
Kitchen Safety with Chef Mary!
5.0 (1) · Ages 4-8
Junior Wild About Cooking: (FLEX) Magnificent Muffins
5.0 (3) · Ages 15-18
The Heart of the House: An Ongoing Cooking and Baking Dinner Class 2
5.0 (20) · Ages 7-12
Creative Food Photography for Kids: Make It Look as Good as It Tastes
Life Skills
Food Science in the Kitchen: Strawberry Jam
Calling all food scientists! In this cooking class, students will learn the science behind making jam as we develop our skills in the kitchen.
Taylor Rhoads, M.S. Instructional Technology
New on Outschool
There are no upcoming classes.
11-14
year olds
2-9
learners per class
$10
Charged upfront
Meets once
45 minute class
There are no open spots for this class.
You can request another time or scroll down to find more classes like this.
Description
Class Experience
Have you ever wondered about the science behind how certain foods are made? This class is designed for curious learners who are interested in developing their skills in the kitchen. My style of teaching is hands-on. Class will start with a brief introduction of the food science concept that we will be working with during class. In this class, we will be learning about pectin, a starch found in ripe fruits that can help us make jams and jellies. After a quick intro, we will get started in...
Students will be able to explain the jam making process and produce their own homemade jam.
I have nearly twenty years of experience experimenting in the kitchen. As a certified science teacher, I love finding connections between science and the kitchen. I enjoy cooking and baking, and I love sharing my expertise with new learners!
For this lesson, students will need the following ingredients: - Strawberries (feel free to substitute another type of berry) - Sugar - Lemon Juice - Fruit Pectin Students will also need access to: - Saucepan - Stirring spoon
45 minutes per week in class, and maybe some time outside of class.
Parent supervision is recommmended for use of the oven, stovetop, and kitchen knives.
Teacher
Taylor Rhoads, M.S. Instructional TechnologyCertified science teacher
🇺🇸
Lives in the
United States
About Me
Hi there! Thank you for visiting my profile. I am a certified science teacher with six years of experience teaching students grades K-12 in a public school setting. I received my B.S. in Agricultural Education and went on to receive my M.S. in...
