The Science of Baking Without Heat
Grade 6-8

Beat the summer heat and explore the science of dessert—no oven required! In this three-week course, students investigate the chemistry and biology behind ice cream, gels, mousses, tarts, and other oven-free treats. Every lab emphasizes scientific modeling: predicting outcomes, testing variables, collecting data, and revising explanations. Students will also explore nutrition,
digestion, acids and bases, and the role of structure in food. Fun, low-ingredient activities like milk-and-lemon reactions, flow-rate tests, and structural wafer challenges provide hands-on
opportunities to think like scientists while enjoying tasty results.
TEch and Video Content: Minimal