Do you love to cook? Are you interested in science? As a graduate of Johnson and Wales University with a degree in Culinary Arts, I have always been interested in food science. Now, you have an opportunity to explore science through Harvard University's free online course Science & Cooking: From Haute Cuisine to Soft Matter Science!
Join Pia Sorensen, Dave Weitz and Michael Brenner, a chemist, a physicist and an applied math mathematician; all professors of Harvard University's John A Paulson School of Engineering and Applied Sciences, as they teach scientific principals through cooking. Classes are taught with famous chefs and the course has visiting guests which include Harold McGee, author of On Food and Cooking The Science and Lore of The Kitchen and famous chefs:
Disclosure: I earn a small commission on items purchased through the Amazon affiliates link to help support the funding of the STEM Advocates website.
Registration is open for students to attend introductory classes at New England colleges by college students. Programs are available for students grade 5 - 12. Check out the schools, dates and links on the Students-STEM page of our site.
MIT Lincoln Laboratory has just announced their first fall Science on Saturday program, The Art of Science. The program explores the intersection of the sciences and performing arts. The Science on Saturday program is for children ages 5-17 (though I find it best for elementary and early middle school students). Two sessions are offered on Saturday, Oct 21, 2017 on from 9-10:30 and another from 10:45-12:15. The program is free of charge.
If you live in Central Massachusetts, sometimes it can be hard making the trek into Boston to attend STEAM (Science, Technology, Engineering, Art, & Math) enrichment programs with your kids. Luckily, close to home, is the Worcester Think Tank. The Worcester Think Tank offers many STEAM based hands-on youth programs for kids ages 8 - 17.
This summer, the Worcester Think Tank is hosting 2 weeks of summer programs with planned hands-on STEAM projects in science, technology and art. All classes will take place at Technocopia's Maker Space or outside on the Worcester Common. Summer programs will be held the weeks of August 7 and 14th, 2017.
Saturday, May 13, 2017, middle school girls (grades 6-8) will have the opportunity to participate in a free program "Girls Space Day Adventure" being held at MIT's Johnson Ice Rink. This is a FREE program in which young women can participate in hands-on activities while learning about the role of science & engineering in space exploration. They young women will also have a chance to meet and interact with women engineers and scientists.
This event is hosted by The Society of Women Engineers, MIT Lincoln Laboratory, MIT AeroAstro department and the MIT Women's Graduate Association of Aeronautics and Astronautics.
9:30 a.m. - 10:00 a.m. Student Check-In
10:00 a.m. - 4:30 p.m. Speakers and Demos
My 10 year old son, Ethan, and I had fun in the kitchen this morning making pies for Thanksgiving. It was a great way to learn about food science. We decided to make a Lemon Meringue Pie. First, we needed to look at the formula (recipe) and talk about all the ingredients that we needed. We uses several types of measurements - liquid measuring in ounces, solid measuring in measuring cups and spoons (next time we'll try using a recipe with weights), and counting of individual items (such as eggs). When mixed together the ingredients for the filling we talked about the chemical changes that were occurring in the pot as the ingredients bubbled together and thickened. As we whipped the egg whites we talked about physical change as the molecules captured the air and coated the air bubbles. It was a great way to reinforce what he is learning in his 5th grade class without it feeling like homework. The best part is you get to eat the results!
Looking for a few more experiments for physical and chemical changes? Here's a related blog post you might like at Owlcation.
Debbi graduated with a Culinary Arts Degree from Johnson & Wales University in Rhode Island.
You could see the excitement as the boys in Cub Scouts Pack 16 entered Dutch Kitchen Bakery and gazed into the display case loaded with all kinds of delectable treats. They were soon whisked downstairs to the decorating room, where on the tables were all the fixings for gingerbread houses. Each boy had the chance to create their own masterpiece. They didn't know that even this activity had a STEM (Science, Technology, Engineering & Math) connection. Building a gingerbread house could be their first exposure to civil engineering which includes the design and building of structures. As they decorated, they worked through creating patterns in their designs. While they toured the bakery, they used math to calculate how many cakes could be baked at a time in all those ovens. They guessed 9 cakes per oven and multiplied it by the 12 ovens to come up with 108 cakes. They learned that recipes are formulas of ingredients and the weighted scales are for measurements. All the boys knew is they were having fun, as a mom it made me realize how many opportunities are around us which expand STEM learning.
Debbi - Proud mom of two beautiful boys who have benefited from some amazing STEM opportunities!