Renai Posted January 16, 2017 Share Posted January 16, 2017 (edited) Dd is in 11th this year. This class has been dragging on for over a year and a half. She's using the self-paced modules through Virtual Homeschool Group with Apologia. She's picked up it up off and on during this time - mostly off the last semester as she was taking DE baking courses for a certificate. She's completed 7 out of 16 modules and watched some of Chemistry, 2nd edition lectures from Great Courses. Math is a big weakness, and Apologia has a lot of it. She redoes the quizzes until she has over 80% (online through VHG), which sometimes can take several tries. She has a 91% average. I have a mind to give her the half credit and let her move on with her life. This is not a class that she absolutely requires, just one she thought she'd like to do. She currently doesn't plan to go to a 4-year, so our goal is to graduate her with an Associates (or as close to finishing the Associates) in Culinary Arts, using the DE option at the CC. Since it is a terminal degree, it only requires one lab science and one humanities. Everything else is business or culinary-related. Oh, other than English Comp, which she'll take in the fall. She can finish her high school with DE, taking economics, American and world history at home. I'm actually considering her Ancient History count for world and call it a day at this point. (She's getting a lot of history through the self-designed Ancient Literature course she's doing.) Anyway, that's more info than required. Can she drop chemistry? Please, just say yes (lol). Edited January 16, 2017 by Renai Quote Link to comment Share on other sites More sharing options...
EKS Posted January 16, 2017 Share Posted January 16, 2017 Absolutely! 2 Quote Link to comment Share on other sites More sharing options...
freesia Posted January 16, 2017 Share Posted January 16, 2017 Well, my friend did it with her daughter who did go off to college. . . Ancient counts as World history, why not call it that? 1 Quote Link to comment Share on other sites More sharing options...
OneStepAtATime Posted January 16, 2017 Share Posted January 16, 2017 The school doesn't require a full year? If it isn't really needed but she had an interest in this subject and has already put in a lot of work (but is struggling with the current curriculum) then why not switch to a Chemistry resource that ties in more with the Culinary arts? At least something that isn't so math heavy? I think this has limited math: http://www.conceptualacademy.com/ And then there are these: https://www.acs.org/content/acs/en/acs-webinars/culinary-chemistry.html https://ocw.mit.edu/courses/experimental-study-group/es-287-kitchen-chemistry-spring-2009/ https://www.amazon.com/Culinary-Reactions-Everyday-Chemistry-Cooking/dp/1569767068/ref=sr_1_1?ie=UTF8&qid=1484528746&sr=8-1&keywords=culinary+chemistry 1 Quote Link to comment Share on other sites More sharing options...
RootAnn Posted January 16, 2017 Share Posted January 16, 2017 Call it half a credit & move on. Permission granted. 2 Quote Link to comment Share on other sites More sharing options...
OneStepAtATime Posted January 16, 2017 Share Posted January 16, 2017 The school doesn't require a full year? If it isn't really needed but she had an interest in this subject and has already put in a lot of work (but is struggling with the current curriculum) then why not switch to a Chemistry resource that ties in more with the Culinary arts? At least something that isn't so math heavy? I think this has limited math: http://www.conceptualacademy.com/ And then there are these: https://www.acs.org/content/acs/en/acs-webinars/culinary-chemistry.html https://ocw.mit.edu/courses/experimental-study-group/es-287-kitchen-chemistry-spring-2009/ https://www.amazon.com/Culinary-Reactions-Everyday-Chemistry-Cooking/dp/1569767068/ref=sr_1_1?ie=UTF8&qid=1484528746&sr=8-1&keywords=culinary+chemistry And yes, just dump it and move on if she no longer has any interest in the subject. I just mentioned the above in case she does still think Chemistry could be fun/cool ('cause it can, but I am math challenged too, so Chemistry with lots of math kills all enjoyment for me). 1 Quote Link to comment Share on other sites More sharing options...
Erica in OR Posted January 16, 2017 Share Posted January 16, 2017 The school doesn't require a full year? If it isn't really needed but she had an interest in this subject and has already put in a lot of work (but is struggling with the current curriculum) then why not switch to a Chemistry resource that ties in more with the Culinary arts? At least something that isn't so math heavy? I second the recommendation to swap out Apologia for something that ties the subject in with her culinary goals. We have used Apologia Biology, and really got bogged down; I decided against using their chemistry text. There's so much chemistry involved with cooking and baking, it would be a shame not to link the two. Maybe part of Harold McGee's On Food and Cooking; The Science and Lore of the Kitchen? I'm guessing there have been threads related to chemistry / cooking before. Erica in OR 3 Quote Link to comment Share on other sites More sharing options...
RootAnn Posted January 16, 2017 Share Posted January 16, 2017 I'm guessing there have been threads related to chemistry / cooking before. Yep, and GuestHollow did a whole high school level chemistry on that very subject. It is a shame OP didn't find & start with that one. I have a feeling it would have been a very different experience! 7 Quote Link to comment Share on other sites More sharing options...
foxbridgeacademy Posted January 16, 2017 Share Posted January 16, 2017 I've looked at multiple Syllabuses from H.S. Chem classes that use World of Chemistry and many of them only do 1/2 the chapters and call it a full credit. 2 Quote Link to comment Share on other sites More sharing options...
Guest Posted January 16, 2017 Share Posted January 16, 2017 I second the recommendation to swap out Apologia for something that ties the subject in with her culinary goals. We have used Apologia Biology, and really got bogged down; I decided against using their chemistry text. There's so much chemistry involved with cooking and baking, it would be a shame not to link the two. Maybe part of Harold McGee's On Food and Cooking; The Science and Lore of the Kitchen? I'm guessing there have been threads related to chemistry / cooking before. Erica in OR Oh my word, that's so where we are right now. It's just so. much. Ugh. And she LIKES biology. But I am about ready to throw the book out the window. Quote Link to comment Share on other sites More sharing options...
Renai Posted January 16, 2017 Author Share Posted January 16, 2017 I second the recommendation to swap out Apologia for something that ties the subject in with her culinary goals. We have used Apologia Biology, and really got bogged down; I decided against using their chemistry text. There's so much chemistry involved with cooking and baking, it would be a shame not to link the two. Maybe part of Harold McGee's On Food and Cooking; The Science and Lore of the Kitchen? I'm guessing there have been threads related to chemistry / cooking before. Erica in OR Oh my word, that's so where we are right now. It's just so. much. Ugh. And she LIKES biology. But I am about ready to throw the book out the window. Dd (Dancer) liked the course because of Tammy Moore. She's the live teacher on VHG, and Dancer loves her. The self-paced option also has Tammy doing videos, as does the chemistry, which is why I think she was trying to stick it out. 1 Quote Link to comment Share on other sites More sharing options...
Renai Posted January 16, 2017 Author Share Posted January 16, 2017 The school doesn't require a full year? If it isn't really needed but she had an interest in this subject and has already put in a lot of work (but is struggling with the current curriculum) then why not switch to a Chemistry resource that ties in more with the Culinary arts? At least something that isn't so math heavy? I think this has limited math: http://www.conceptualacademy.com/ And then there are these: https://www.acs.org/content/acs/en/acs-webinars/culinary-chemistry.html https://ocw.mit.edu/courses/experimental-study-group/es-287-kitchen-chemistry-spring-2009/ https://www.amazon.com/Culinary-Reactions-Everyday-Chemistry-Cooking/dp/1569767068/ref=sr_1_1?ie=UTF8&qid=1484528746&sr=8-1&keywords=culinary+chemistry We actually have that Conceptual Chemistry book you linked. She liked the presentation. I wasn't good at keeping up with the planning (linking the free videos, etc. which I did on google drive so she'd have access to the schedule). Ack, last year was a terrible school year in which I started working full time. She likes the look of the other links. Especially the webinars and other videos. She's a very visual person. We're going to take a look at these and see how we'll either finish the last 9 weeks if she wants the culinary chemistry, or end now. 1 Quote Link to comment Share on other sites More sharing options...
Renai Posted January 16, 2017 Author Share Posted January 16, 2017 Thanks for all the resources and assurances. We'll take a look at everything and figure out what she wants to do. 1 Quote Link to comment Share on other sites More sharing options...
OneStepAtATime Posted January 16, 2017 Share Posted January 16, 2017 Good luck! :) 1 Quote Link to comment Share on other sites More sharing options...
klmama Posted January 16, 2017 Share Posted January 16, 2017 Tammy Moore's videos got my science-hater through chemistry, so I understand why you tried to stick with it. I'd give half a credit and move on. If it turns out she needs chemistry later, she can take it in college and work with a tutor. 1 Quote Link to comment Share on other sites More sharing options...
Renai Posted January 16, 2017 Author Share Posted January 16, 2017 Well, that was fast. She dropped Apologia Luke a hot potato. She was just about to pull her hair out with a bunch of mole formulas, or something like that. I've never taken chemistry, so have no idea. The book, "On Food and Cooking," linked above is the text for the Kitchen Chemistry mooc linked above, and is now on "her" tablet. She's starting the class today. :D She's also registered for a couple of the live webinars offered by ACS. This will be a great lab course, lol... 2 Quote Link to comment Share on other sites More sharing options...
GoodGrief Posted January 17, 2017 Share Posted January 17, 2017 Sounds like you found the perfect solution!! 1 Quote Link to comment Share on other sites More sharing options...
Sebastian (a lady) Posted January 17, 2017 Share Posted January 17, 2017 Alton Brown spends a lot of time on the chemical reactions in cooking. I'd also recommend issues of Cooks' Illustrated magazine. Their articles explain how their test kitchen revised recipes by going through an experiment based process of small changes. The baking school section of The Kitchn website also has some science related stuff. My favorite is the page with cookies baked with 16 small changes. 1 Quote Link to comment Share on other sites More sharing options...
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