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Genetics for Absolute Beginners

Science & Nature

Kitchen Science for Beginning Scientists

Every week we will learn a different area of science in the kitchen using materials we already have available.
Nisey Shanks
146 total reviews for this teacher
Completed by 2 learners
  There are no upcoming classes.
Class
40 minutes
per class
Once per week
over 4 weeks
4-7
year olds
1-10
learners per class
per learner - per class

How does a "Multi-Day" course work?

Meets multiple times at scheduled times
Live video chats, recorded and monitored for safety and quality
Discussions via classroom forum and private messages with the teacher
Great for engaging projects and interacting with diverse classmates from other states and countries

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Description

Class Experience

The students will understand some basic science concepts through experimentation and exploration. They will learn basic kitchen and science safety, such as hand washing and wearing protective gear. The class will also give the experience of creating a hypothesis, maintaining a control group, and (when possible) recording observations. 

The students will learn basic concepts such as chemical reactions between vinegar and baking soda, salt as a melting agent, and a cornstarch solution's reaction to movement. They will also learn about surface tension on water and ways to manipulate that surface tension. The children will experiment with different liquids and compare their viscosity and fluidity. Finally, the children will regrow some food scraps and conduct an experiment to see how celery absorbs water. 
The children will "plant" green onion scraps and a lettuce end. Their homework will be to observe the growth process and maintain clean fresh water in the dish. 
We will make oobleck and the children will have to keep this for a week, or make more independently, so that we can use it the following week. 
The children will also need to freeze at least two pieces of ice in preparation for the ice experiment.
Shopping list: cornstarch, baking soda, vinegar, food coloring, salt, black pepper, oil, syrup (such as corn syrup, maple syrup, or honey), nut butter (optional), liquid soap, celery, green onion, lettuce with the bottom stalk attached Dishes: glass baking dish (such as 9x13 or pie pan), 4-5 clear glass jars (such as empty nut butter or mayonnaise jars), mixing bowl, measuring cups and spoons, stirring spoon, serrated butter knife, 2 pieces of string Recommended (optional): goggles and apron
Learners will not need to use any apps or websites beyond the standard Outschool tools.
The children will continually communicate with the teacher, and the other students, during class to review the concepts and demonstrate understanding.
Children that are capable writers will keep an observation journal. 
40 minutes per week in class, and an estimated 0 - 1 hours per week outside of class.
We will be working with safe kitchen supplies, however this class advises parental supervision to assure safety. For example, the children will be mixing vinegar and baking soda, while this is safe it is important to supervise so that the children do not consume these materials. As always, children will need to maintain lab safety by protecting their eyes. Additionally, we are building five minutes of clean up time into the class but some children may need additional assistance after, depending on their experience with cleaning up. 

Teacher

Nisey ShanksMontessori Pre-School Guide
146 total reviews
119 completed classes

About Me

Hello! My pronouns are she/her. I am a Montessori teacher enjoying this adventure into the land of virtual classrooms. 

I have ten years experience teaching in Montessori classrooms, including teaching 3-6 years, assisting in an elementary... 
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