Kitchen Chemistry | F19

AGES: 11-14
DAY, TIME: TUESDAYS 12:00-1:00
LOCATION: Cafe

TEACHER

Holly Rikhof
holly.rikhof@comcast.net

Holly Rikhof is entering her 4th year as an FLP instructor, with 9 sessions under her belt. She studied molecular biology and biochemistry at the University of Colorado and has worked in a variety of research labs. More recently she has used her science background to inspire discovery in the classroom as a COOP preschool parent and as an active parent volunteer at Pathfinder k-8. She very much enjoys inspiring young minds to fall in love with science and to be curious about their world.

CLASS DESCRIPTION

Ever wonder why bread rises, why you use lime juice in guacamole, or why you use baking soda in chocolate chip cookies? It’s chemistry! In this class we’ll do hands-on experiments (cooking) to explore the chemistry involved in food.

REQUIRED SKILLS FOR STUDENTS TO BE SUCCESSFUL IN THIS CLASS:

Compliance with Family Rights & Responsibilities.

Students will need a little math knowledge – common fractions and measurement skills

food incorporated into lessons:

This class is all food! Please tell me any allergies or sensitivities right away so that I can make accommodations. We make and eat jam, bread, cheese, ice cream, guacamole, and taste test chocolate chip cookies.

HOMEWORK:

N/A

FIELD TRIPS:

N/A

ADDITIONAL FEES/SUPPLIES:

N/A

PARENT INVOLVEMENT:

Parents welcome.

AGE VARIANCES:

Students outside of the age range listed on this class description will not be granted age variance admission.