Hello, and welcome to Cooking with Chemistry. Many students tend to think of "science" as just a subject to be learned in school. However most of the science information we know today was collected because people were curious about the world; about why and how things worked. Chemistry experiments probably take place in your kitchen every day, without the experimenters even realizing it! In this course we'll be taking advantage of this fortunate phenomena to learn a little everyday chemistry.

"When we decode a cookbook, every one of us is a practicing chemist. Cooking is really the oldest, most basic application of physical and chemical forces to natural materials." -- Arthur E. Grosser, author

This course is only available as a .5 credit course. If you have any questions about this, please write to guidance from your student desk. This course will appear on your transcript as "Conceptual Chemistry."

This course is extremely hands-on -- plan on doing some cooking! Lessons are intended to be read to collect the information needed for the class activities, and then read again to perform the activities. There is no master list of materials required.

This course may not be best for students with food allergies or on limited diets. If a student with dietary limitations chooses to take this course, it will be the student's responsibility to find substitute foods that still achieve the aims of the lessons, and discuss the options with the teacher. In cases where extreme changes would need to be made, the student may be asked to select another course.

Many times when cooking you have to make substitions based on what you have available -- for example, you may have a plastic whisk instead of a metal one, or you may only have a 6 cup muffin pan instead of a 12 cup one. You can alter recipes to fit with your limitations, but be sure to disclose what you have changed, as it may cause a change in results! If you need to change the actual ingredients of a recipe you should check with your instructor before beginning to make sure the change is acceptable.

Also, not every experiment (or recipe) will turn out perfectly. Be sure to describe what happened -- the instructor may be able to help you find what went wrong for next time. Failed experiments can be as useful a teaching tool as successful ones.

If you have any questions, please ask! The teacher is here to help you.

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  • Credit options: 0.5 credit only

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