CHEMISTRY IN THE KITCHEN NEW!

This course will introduce key concepts in chemistry using cooking as an interactive teaching method. Each class will revolve around a specific topic in chemistry, using cooking as a real-world example. These topics include: water, salts, acids and bases, and the Maillard Reaction (non-enzymatic browning). By the end of the course, student members will take home useful recipes based on the ingredients discussed in each topic and information about chemistry that grandparents could share with their grandchildren while teaching them to cook. No prerequisites are required.

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