Georgia Institute of TechnologyKitchen Science Investigators
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Kitchen Science Investigators

Kitchen Science Investigators (KSI) is a hands-on cooking and science program where middle schoolers learn the science behind cooking and scientific reasoning through preparing and cooking food and running science experiments. The program is implemented as an after school program or summer camp. Over the course of ten to twenty 1 1/2 hour sessions, learners have the opportunity to learn about the role of leaveners (i.e. baking soda, baking powder, yeast, and eggs) in cookies, brownies, cakes, and pizza and Thickeners (i.e. corn starch and flour) in puddings, gravy, and cobblers. Learners cycle through semi-structured activities that model cooking, investigating, and experimenting techniques to less structured choice activities where they explore applications of the science they learn in perfecting recipes. Throughout their experiences in KSI, learners create explanatoids (short explanations), stories, and annotated recipes in special software we designed for this purpose that captures their understanding of the science behind their cooking. These products are featured in an e-magazine and complied from time-to-time into a print version for distribution to friends and family.

The goals of this project include understanding how students form identities as scientists, investigators, and chefs, as well as what we can do to foster the development of these characteristics through the program. We are also interested in finding out how learning develops in this environment and how we can better support it. Finally, we seek to learn more about fostering creativity and exploration in this environment.

For more information, please contact Tamara Clegg, Christina M. Gardner or call us at 404-894-5534.

See also: This is a link to Tammy's research page

Last modified 1 April 2009 at 8:13 pm by cmgardne