Chemistry In The Kitchen

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Chemistry In The Kitchen
Presented By Peter M. Richard
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The Objectives

• Give students the opportunity to make
  cross-curricular inquiry-based investigations.
• Develop students interpersonal skills using
  hands-on activities and cooperative grouping.
• Develop students skills in math and science.
• Ultimately, expose students to their world around
  them, and create an intrinsic drive to understand
  how they are connected to that world.

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Course Summary

• Chemistry in the Kitchen uses household items,
  laundry, garage, kitchen, and food items to
  develop skills in both math and science.
• The content exposes students to topics including
  volume, density, consumer economics, nutrition,
  fractions, metric measures, changes in state,
  emulsions, colloids, acids and bases, chemical
  changes, and exothermic and endothermic
  reactions.
• Areas of skill development include predicting,
  measuring, graphing, averaging, sequencing,
  gathering data, comparing/contrasting data,
  applying and generalizing observed data.

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Materials/6groups

• Each group shares 1 of 3 stoves.
• Each group shares 1 of 3 refrigerators.
• Each group shares 1 microwave.
• Each group shares 1 of 3 sinks.

• Each group has all necessary baking, cooking, and
  measuring materials.
• Each group has a KitchenAide.
• Each group has a blender and a hand mixer.
• All materials are stored in large group bins
  located in work areas.

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What the room needs

• The room needs 6 stoves, 6 sinks, 6
  refrigerators, 6 microwaves, 6 individual work
  and storage stations. Ultimately, the room needs
  to be remodeled with new plumbing, electrical,
  work stations, overhead LED projection computer
  system and room exhaust/ventilation.

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Smart Goal

• Students will be able to construct, read,
  interpret, and analyze line graphs.

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The end, thank you for having me.