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The Science of a Pizza Party

This is a fun one-week summer course exploring the science behind food. We will learn about the different processes and changes that occur in ingredients to create our favorite foods. And at the and we get to eat what we made!
Class
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What's included

5 live meetings
5 in-class hours
Projects
2-4 hours per week. 3-6 throughout the class
Certificate of Completion
included

Class Experience

US Grade 6 - 8
Beginner Level
Get ready for a delicious week of hands-on learning as we explore the science behind two of our favorite foods—pizza and ice cream! In this engaging and interactive summer camp, students will discover the fascinating chemistry and biology that make these foods possible.

Throughout the week, we’ll dive into topics such as emulsification, the process of making butter, and how yeast helps dough rise. Each day, students will participate in hands-on activities, interactive games, and fun experiments as they create the ingredients that go into making pizza and ice cream.

Schedule:
	•	Monday-Thursday: One-hour lessons with hands-on experiments and demonstrations
	•	Friday: A special two-hour session where students put everything together and enjoy their final creations!

Students will mix, knead, churn, and experiment their way to a deeper understanding of food science—culminating in a delicious homemade pizza and ice cream experience on the last day!

Learning Goals

The scientific processes that go into our everyday foods
learning goal

Syllabus

5 Lessons
over 1 Week
Lesson 1:
It’s All Cheesy
 The science behind the process of turning milk to cheese. 
60 mins online live lesson
Lesson 2:
I Can’t Believe it’s Butter
 The science behind the process of making butter. 
60 mins online live lesson
Lesson 3:
The Hidden Secrets of Ranch
 The science of emulisfcation. 
60 mins online live lesson
Lesson 4:
I Scream You Scream we all Scream for Ice Cream
 The science behind making ice cream. 
60 mins online live lesson

Other Details

Parental Guidance
Safety Warning: This class involves the use of basic kitchen equipment, including an oven, mixer, and blender. Students will be taught proper safety procedures, but parental supervision is recommended for younger participants to ensure a safe and enjoyable experience.
Supply List
Supply List-
1 gallon + 1 ½ cups whole milk (Not Ultra Pasteurized)
1 ½ teaspoon citric acid
¼ teaspoon liquid rennet
1 pint + 1 ½ cups heavy whipping cream (Not Ultra Pasteurized)
¾ cup light olive oil
1 large egg
½ cup sour cream
2 ⅓ cups all purpose flour
1 packet instant yeast
lemon juice
dijon mustard
salt
black pepper
garlic powder
onion powder
dried dill
sugar
vanilla extract 
Choice of pizza sauce and toppings
Veggies of Choice for dipping

Equipment-
Large pot
Food themonitor
Strainer
Heat safe bowl
Large slotted spoon
Thick rubber gloves
Immersion blender or regular blender or food processor 
Whisk
Hand mixer or stand mixer
External Resources
In addition to the Outschool classroom, this class uses:
  • Nearpod
Joined February, 2025
Profile
Teacher expertise and credentials
With over seven years of teaching experience, I bring a passion for education and hands-on learning to my Outschool classes. As a dedicated home cook, I take pride in crafting my own homemade kitchen staples, including the very items we’ll be making in this course. My goal is to help learners build confidence in the kitchen, develop essential cooking skills, and gain a deeper appreciation for homemade, wholesome ingredients. Through step-by-step guidance and an engaging approach, I ensure that students leave each class with practical knowledge they can use in their own kitchens.  

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Live Group Course
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$100

for 5 classes

5x per week, 1 week
60 min
Live video meetings
Ages: 11-14
2-10 learners per class

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