Pia Sörensen detailed out this month-long procedure for Science and Cooking students' final projects, which involve a report and a presentation on a food science related topic of a student groups' choice.
Sörensen outlines the process like so:
week 1: group formation, project brainstorming, literature research, discussing with course staff, hand in proposal
week 2: project refinement, literature research, initial experiments, discussing with course staff, hand in 2nd proposal based on feedback on first
week 3-4: experiments in the cooking lab, discuss with course staff
week 5: write report (short, 3 pages), prepare presentation for the science fair, present at science fair
Students are expected to design and perform a research study aimed at understanding in scientific terms a recipe, culinary phenomenon, or culinary problem.
Further details can be found in the attached handout.
handout.pdf | 122 KB |
See also: Lab, Presentation, Research, Observational, Rubric-driven, SPU 27: Science & Cooking, Science and Cooking: From Haute Cuisine to Soft Matter Science, Applied/Concrete, Descriptive, Specific/Deep, General Education, Physics, Paper, Poster, Presentation, Sorensen, Pia, Authentic Learning (Simulations, Lab, Field), Expanding Depth and Breadth, Group & Cooperative Learning; Students as Classroom Leaders, Make Real World Connections to Course Material, Interpret Primary Sources to Propose a Model or Argument, Multiple Classes, Real world/external audience, Teacher's eyes only, Pair, Group, Science, Technology, Engineering, and Math (STEM), Month