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Status

Open

Estimated Completion Time

6 Weeks

Overview

Baking bread, pickling veggies, and creating sweet treats – these are easier than you think!  You will be learning about leavening agents that make your dough rise, fermenting techniques to pickle your veggies, and creating culinary combinations that cater to your sweet tooth!  Along the way, we will be talking about the science behind these processes, such as:  carbon dioxide’s role in breadmaking, unraveling the mystery of albumin, the great balancing act between sugar, bacteria, and yeast, and of course answering the philosophical question: “can something ever be too sweet” ? During the week you will be charged with finishing off your baked items, monitoring your fermented foods, and preparing for the upcoming week’s activities!

This enrichment experience will meet weekly on Mondays at Noon.  The session will run for six weeks starting June 20th,  with no meeting on July 4th.

Instructor will contact each enrolled student with more information, and a list of any required materials.

*Parental involvement/supervision is needed for this weekly activity.

During this course, you will learn career-related skills and earn a badge for this accomplishment. A badge is a digital certification of your career-related learning that you can share on social media and higher education platforms, or with colleges, potential employers, peers, and colleagues. Select this link to learn more about badges.

Major Topics and Concepts

Credits .125

For student grades 6 - 8

Competencies

  • Food Science
    Students will demonstrate an understanding of fermented foods by observing the ways in which volume impacts the flavor and texture of food and encouraging the growth of bacteria to create food that tastes good and is good for us. 

Pre-Requisites

None

Attend a virtual open house

We offer regular online open house webinars where VLACS staff members provide parents and students with an overview of our programs and answer questions about online learning.