All our lesson plans are free, have been peer-reviewed by experts in the field, and have been revised based on testing with multiple groups of students before publishing. Adapted to the Next-Generation Science Standards, they can be used for after-school programs, at home, during classroom lessons, and in a range of other settings.
See a sample lesson (salad dressings) HERE. You can click the lessons below to view the description of the lessons (similar to an abstract). If you want access to the full lessons, please fill out the form HERE to request them. You will receive an initial set of 6 lessons. If you want to use the full curriculum, you can email us after you have used the lesson(s), share your feedback, and we will provide access to the full curriculum. Read more about the process on our request page.
Our work is licensed by under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License, which means you may not use our materials for commercial purposes and may not distribute modified materials. For a full description, see the following link: https://creativecommons.org/licenses/by-nc-nd/4.0/
LIFE SCIENCE
Culinary |
Scientific |
Lesson Title |
|
Olfaction |
The Right Spice: Exploring Olfaction through Spice Combinations |
![]() |
Enzymes |
Do Curds Just Want to be Cheese? No WHEY! Exploring Enzymes through Homemade Burrata Cheese |
![]() |
Respiration |
The Rise of Steamed Buns: Exploring Cellular Respiration through Steamed Buns |
![]() |
Microbes |
Yes we “Can: Exploring Microbes in Food Preservation |
![]() |
Sensation and Perception |
Discovering Umami: Exploring the Sense of Taste |
![]() |
Catalysts |
Caramelizing Catalysts: Exploring Catalysts through Caramelized Onions |
![]() |
Nitrogen Fixation |
Hummus and Humus: Humus, Legumes, and Nitrogen Fixation |
![]() |
GLUTEN FORMATIoN |
The Knead-to-Know Dough: Exploring Gluten Formation in Pie Crusts |
![]() |
Molecular Properties of Polymers |
Risotto: Exploring the Science Behind Starches |
PHYSICAL SCIENCE
![]() |
Polymer Crosslink |
CORNY MOLECULES: Exploring polymer crosslinking through corn tortillas |
![]() |
Heat Diffusion |
I Lava Science: Exploring Heat Diffusion through Molten Chocolate Cake |
![]() |
The Maillard Reaction (Chemical catalysis, pH) |
Pretzels: Not Your Basic Browned Bread
|
SCIENTIFIC METHOD
Culinary |
Scientific |
Lesson Title |
![]() |
Experimental Design |
The Quest for the Perfect Cookie: Practicing the Scientific Method through Baking |
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.