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Young Learners Science Club!
4x per week
over 1 week
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
How Outschool Works
There are no open spots for this class.
You can request another time or scroll down to find more classes like this.
Each class is approached using the scientific method. (Question, Research, Hypothesis, Experiment, Observations, Conclusions, Share Results) Session #1 (Monday) Drink a "Lava Lamp" - a Molecular Gastronomy Science Experiment - This is Molecular Gastronomy exercise is not just to make a fun beverage in class, you'll learn an interesting food preparation technique that you can use in real-life dining, to take flavors, colors and plating techniques to a whole new level! (can be taken as an...
This class is taught in English.
This class uses the Scientific Method: Step 1: Question. Step 2: Research. Step 3: Hypothesis. Step 4: Experiment. Step 5: Observations. Step 6: Results/Conclusion. Step 7: Communicate. Present/share your results. Science covered: • Biochemistry • Thermodynamics • Math • Logic • Chemistry • Scientific Method • Reading Comprehension • Following Directions • Organizational Skills
While this is a food-oriented class, food is used as a scientific medium. Nutrition and Diet are not part of this curriculum.
This class requires some preparation in advance: it is essential that the learner collects the ingredients and equipment listed in the mise-en-place before the class begins. Chef JoAnna is always available for questions, but not in the last 60 minutes before class. N̳o̳t̳e̳: *** Chef will let you know if any food prep must be done in advance. *** D̳o̳n̳'̳t̳ c̳u̳t̳/̳c̳o̳o̳k̳ a̳n̳y̳t̳h̳i̳n̳g̳ until instructed!
3 files available upon enrollmentIf you want to cook along with the chef, you must purchase groceries in advance. Please allow adequate time to check your refrigerator and pantry, and to go to the store if needed. If a learner can't get the ingredients or equipment in time, they can still participate in everything in class besides the cooking part, and they make the recipe at a later time. (No transfers/credits/refunds allowed within 24 hrs of a scheduled class.) ******* IMPORTANT: Policy on Class Handouts: All printables will be posted to the "classroom" tab in PDF format. It's your responsibility to log on and print/write down this information, or have it available on another device. a) Thur/Fri/Sat classes -- posted SUNDAYS b) Sun/Mon/Tue/Wed classes -- posted THURSDAYS c) Recipes are uploaded AFTER each class. ******* Most foods should be available at most major grocery stores. I gently remind you that Michelangelo didn't learn to sculpt on Cararra marble, so I endorse purchasing inexpensive/store-brand/conventionally grown foods, which are perfectly adequate for cooking lessons. If you can't locate the exact food/tool, but you have something you think is close, message me! I'll help you make a substitution. (I have a heavy teaching schedule, so don't wait until the last minute! I can't promise I'll be available for 60 minutes before any class.) * Descriptions of Chef's preference for tools are included at CuisineConnection.com. You buy them anywhere you like, but for your convenience, they are available for purchase directly through Amazon. FOR THE FIRST CLASS: Tall CLEAR narrow glasses (can be disposable/plastic, or even a tall jar) plastic straws or eyedropper (pipettes) agar-agar (buy at amazon or in a health-foods store) neutral flavored cooking oil (refrigerate overnight) cranberry juice or apple juice* light-colored carbonated soda (plain or flavored) saucepan rubber spatula julep spoon or fine mesh sieve Sprinkles or Jimmies Raisins, Sultanas or Dried Currants *food coloring is optional but desirable for apple juice! Please refer to link provided for photos of specific items, these are my recommendations. Everything listed is available for purchase through Amazon, but feel free to buy them anywhere you like.
Informal assessment. If a grade is required, or if it is to the student's benefit to submit a written report to meet another class's requirements, I'm happy to oblige! Printable (PDF) Certificate of Completion upon request!
3 hours 40 minutes per week in class, and an estimated 0 - 1 hours per week outside of class.
• Learners must be comfortable using a stove (a microwave can also work for this class) • Parental supervision is essential for safety. ALLERGY STATEMENT: We use food in these classes. Lessons may call for items that include common allergens such as Dairy, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, and Soy. If the learner has dietary restrictions, please contact Chef JoAnna and she may be able to suggest ways to adapt the recipe, typically by substitution, or omission of the allergen. (Requires at least 48 hours' notice.) Not all recipes can be adapted. Chef JoAnna does not have the ability to ensure that the items you purchase will be completely free of allergens. It's up to the adults responsible for each learner to ensure that products brought into the learners' kitchens are allergen-free. To ensure an interactive, safe learning environment, I request all students have a working camera and microphone, and that they are left on for the duration of each class. If this isn't feasible for one reason or another, a parent should contact me ahead of time to let me know. I am happy to work with each student to make sure they feel comfortable!
All "handouts" and worksheets needed will be provided, delivered via PDF format.
ChefJoAnna: Science+Food=Delicious way to learn!
Chef-Instructor for Cooking Skills & Food Science Classes
🇺🇸Lives in the United States
127 total reviews
154 completed classes
I'm a Professional Chef. Over my 15+ year career, I have enjoyed diverse experiences while working in Los Angeles, CA and Nashville, TN, and traveled to various locations when clients hired me. Here are a few stories: • I've fed 1/12 of the...