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Summer: Food Science

Department: Science
Open to: 6th-8th grades
Period: 2
Length: 5 weeks
Tuition: $540

We all love good food! But do you know what really goes into making food taste great? Cooking is as much of a science as an art. In this course, the laboratory is transformed into a kitchen, as students explore the chemistry, biology, and physics concepts behind the preparation of delicious foods we all enjoy. Here is a taste of what this course will offer: What’s really in mayonnaise? Why do the world’s greatest chefs prefer copper? Why can’t I use baking soda instead of baking powder? What do you mean the key difference between rock candy, taffy, caramel and fudge is temperature? How is salt used in making ice cream? Students will engage in exciting laboratory investigations to answer all these questions and more! Bon appétit!

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