for 5 classes
The Science of a Pizza Party
Ages 11-14
Live Group Course
Live video meetings
5x per week, 1 week
2-10 learners per class
60 min
What's included
5 live meetings
5 in-class hoursProjects
2-4 hours per week. 3-6 throughout the classCertificate of Completion
includedClass 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 foodsSyllabus
5 Lessons
over 1 WeekLesson 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:
Meet the teacher
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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