Dina in Oklahoma Posted July 24, 2014 Share Posted July 24, 2014 Hello~ I have read through several posts on this subject and was hopeful some of you would be wiling to share your syllabus as well as your experiences. Many Thanks, Dina Quote Link to comment Share on other sites More sharing options...
quark Posted July 24, 2014 Share Posted July 24, 2014 We didn't go into great detail or finish it, but enjoyed the small number of lessons we did from here: http://ocw.mit.edu/courses/special-programs/sp-287-kitchen-chemistry-spring-2009/ I like the suggested Harold McGee book very much. Books by Robert Wolke might also be helpful: What Einstein Told His Cook What Einstein Told His Barber Definitely check out Alton Brown and his books. SImon Quellen Field's Culinary Reactions is highly reviewed, but I haven't read it yet. Quote Link to comment Share on other sites More sharing options...
Dina in Oklahoma Posted July 24, 2014 Author Share Posted July 24, 2014 Thanks Quark! I have a list of resources but need some help organizing the course. We will be using additional resources to learn the fundamentals of chemistry. Quote Link to comment Share on other sites More sharing options...
Dina in Oklahoma Posted July 25, 2014 Author Share Posted July 25, 2014 Anyone??? :lurk5: Quote Link to comment Share on other sites More sharing options...
jenn- Posted July 25, 2014 Share Posted July 25, 2014 Just to be nosy (and this sounds interesting), what resources are you going to use? It might help for others to see what you are using to help offer up an order to use them. Quote Link to comment Share on other sites More sharing options...
MamaSprout Posted July 26, 2014 Share Posted July 26, 2014 Mr. Q's Chemistry is pretty much all food: http://eequalsmcq.com/CSAdvChemChapterDwnld.htm Harold McGee is very good (the Culinary Institute of America used it as a textbook when I was a student). Not sure what else you are looking for. Let me know your goals. I've taught baking science before, and it's heavy in changing one variable and comparing. I have some handouts at work about ratios in place of recipes, etc. Quote Link to comment Share on other sites More sharing options...
Joules Posted July 26, 2014 Share Posted July 26, 2014 Mr. Q's Chemistry is pretty much all food: http://eequalsmcq.com/CSAdvChemChapterDwnld.htm Harold McGee is very good (the Culinary Institute of America used it as a textbook when I was a student). Not sure what else you are looking for. Let me know your goals. I've taught baking science before, and it's heavy in changing one variable and comparing. I have some handouts at work about ratios in place of recipes, etc. Harold McGee has a website: http://www.curiouscook.com/ I'm reading Cooking for Geeks by Jeff Potter in prep for doing something like this spring semester with ds. Kitchen Science by Howard Hillman is also on my nightstand. Sorry that I can't help with a schedule yet. I usually just pick the source that I like best and treat it as a spine, draw my schedule from that, and then match the chapters/videos from the other sources to the spine. Quote Link to comment Share on other sites More sharing options...
Dina in Oklahoma Posted July 26, 2014 Author Share Posted July 26, 2014 My hope is to see a completed syllabus to use as a framework as others have done something similar; at least their posts suggest such and get some BTDT advice. Science is not my strength, so I would appreciate guidance for this course. I am aiming for something similar to Lewelma's "Physics for Poets" course. Scientific literacy is the goal. We have several science experts in the hive and would greatly appreciate their thoughts. For example, I am uncertain as to whether to teach the fundamentals of chemistry first then to delve into kitchen chemistry to reinforce concepts or simply teach everything through kitchen chemistry. I haven't been able to look at everything in depth and certainly won't use all of it, but this is the list of resources I've collected: http://www.amazon.com/Culinary-Reactions-Everyday-Chemistry-Cooking/dp/1569767068/ref=sr_1_1?s=books&ie=UTF8&qid=1406127296&sr=1-1&keywords=cooking+chemistry http://www.amazon.com/Science-Cooking-Cooks-Illustrated-Cookbooks/dp/1933615982/ref=sr_1_2?s=books&ie=UTF8&qid=1406127429&sr=1-2&keywords=cooking+chemistry http://www.amazon.com/Cooking-Geeks-Science-Great-Hacks/dp/0596805888/ref=sr_1_3?s=books&ie=UTF8&qid=1406127429&sr=1-3&keywords=cooking+chemistry http://www.amazon.com/Kitchen-Laboratory-Reflections-Traditions-Perspectives/dp/0231153449/ref=sr_1_10?s=books&ie=UTF8&qid=1406127429&sr=1-10&keywords=cooking+chemistry http://ocw.mit.edu/courses/special-programs/sp-287-kitchen-chemistry-spring-2009/index.htm http://www.youtube.com/course?list=EC546CD09EA2399DAB http://science360.gov/obj/video/27d931d9-c33c-45c6-adac-aa0a42f04ad6 Quote Link to comment Share on other sites More sharing options...
Dina in Oklahoma Posted July 26, 2014 Author Share Posted July 26, 2014 Thank you Elladarcy and Joules for taking the time to respond. :001_smile: Quote Link to comment Share on other sites More sharing options...
MamaSprout Posted July 26, 2014 Share Posted July 26, 2014 My hope is to see a completed syllabus to use as a framework as others have done something similar; at least their posts suggest such and get some BTDT advice. Science is not my strength, so I would appreciate guidance for this course. I am aiming for something similar to Lewelma's "Physics for Poets" course. Scientific literacy is the goal. We have several science experts in the hive and would greatly appreciate their thoughts. For example, I am uncertain as to whether to teach the fundamentals of chemistry first then to delve into kitchen chemistry to reinforce concepts or simply teach everything through kitchen chemistry. I haven't been able to look at everything in depth and certainly won't use all of it, but this is the list of resources I've collected: http://www.amazon.com/Culinary-Reactions-Everyday-Chemistry-Cooking/dp/1569767068/ref=sr_1_1?s=books&ie=UTF8&qid=1406127296&sr=1-1&keywords=cooking+chemistry http://www.amazon.com/Science-Cooking-Cooks-Illustrated-Cookbooks/dp/1933615982/ref=sr_1_2?s=books&ie=UTF8&qid=1406127429&sr=1-2&keywords=cooking+chemistry http://www.amazon.com/Cooking-Geeks-Science-Great-Hacks/dp/0596805888/ref=sr_1_3?s=books&ie=UTF8&qid=1406127429&sr=1-3&keywords=cooking+chemistry http://www.amazon.com/Kitchen-Laboratory-Reflections-Traditions-Perspectives/dp/0231153449/ref=sr_1_10?s=books&ie=UTF8&qid=1406127429&sr=1-10&keywords=cooking+chemistry http://ocw.mit.edu/courses/special-programs/sp-287-kitchen-chemistry-spring-2009/index.htm http://www.youtube.com/course?list=EC546CD09EA2399DAB http://science360.gov/obj/video/27d931d9-c33c-45c6-adac-aa0a42f04ad6 FWIW, I don't know what level your student is, but Iwuld be inclined to use the Mr. Q as a spine, run it along side the MIT open course (but stretch it out over a school year). Use the rest of your resources as nice add-ins. I think you could award a science credit that way. Quote Link to comment Share on other sites More sharing options...
Dina in Oklahoma Posted July 26, 2014 Author Share Posted July 26, 2014 Sparkly~ DD is signed up for Landry Academy's chemistry intensive; but this might be a great add-on! THANKS!!! Personally I'm eying this: http://www.thinkgeek.com/product/e71f/ Quote Link to comment Share on other sites More sharing options...
Dina in Oklahoma Posted July 26, 2014 Author Share Posted July 26, 2014 Thank you Elladarcy. FWIW, I don't know what level your student is, but Iwuld be inclined to use the Mr. Q as a spine, run it along side the MIT open course (but stretch it out over a school year). Use the rest of your resources as nice add-ins. I think you could award a science credit that way. Quote Link to comment Share on other sites More sharing options...
Michelle_NC Posted July 27, 2014 Share Posted July 27, 2014 http://blogs.oregonstate.edu/deliciousnessw09/?cat=62 http://www.ctd.northwestern.edu/docs/ctd/Kitchen_Kaboom_11.pdf http://rvrhs.enschool.org/ourpages/auto/2010/9/1/60846765/Syllabus.pdf http://www.onesparkacademy.org/wp-content/uploads/2012/10/OSA-Kitchen-Chem-syllabus.pdf Quote Link to comment Share on other sites More sharing options...
Dina in Oklahoma Posted July 27, 2014 Author Share Posted July 27, 2014 Thanks Michelle! Quote Link to comment Share on other sites More sharing options...
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