In departments of chemistry and biochemistry, thematic approaches are often used to teach general education “core” classes for non-science majors. The “science of food” theme has become a popular option for students because the chemistry content can be easily related to existing understanding of food and nutrition. In a recent facility expansion and renovation, the department lobbied for and received a teaching kitchen that could be used in a variety of ways. Most notably, the kitchen has had a significant impact on the “science of food” course. Students engage in lab-style measurement and learn the science behind food preparation, but are able to include tasting as part of their observations. Students are able to dive deeper into their exploration of food as opposed to examination of only test materials in a more traditional lab. Existing lab-based experiments have been adapted for use in a kitchen and new activities and experiments are described herein. In addition, the use of the kitchen has allowed for more open discussions and appreciations of different cultures, given that many cultural customs and practices are tied to regional food recipes.

Impact of a teaching kitchen on a general education chemistry course, and beyond

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