Select Site Color 

Water Theme Molecules Theme Robotics Theme Eco Garden Theme Astronomy


Kitchen Science

 

  Title Type Levels
  Make Your Own Popcorn
Pizza Pizzazz
I Scream for Ice-Cream!
A Jam Session (Making Strawberry Jam)
The Science of Making Candy
Yoghurt Making
Chemistry in the Kitchen
Sushi Express!
PLab
PLab
PLab
PLab
PLab
PLab
PLab
PLab









Singapore based schools can make bookings through our new online booking system and receive instant confirmation of their classes. To book now, please click here.

Overseas school and Corporate group bookings
The listed course fees apply only to local schools. Overseas schools and all corporate groups (including locally based corporate groups) can contact Marketing to place their bookings. Kindly note that an additional charge applies per pax on top of the listed course fees, as well as admission rates.


 

Make Your Own Popcorn
Description Discover fascinating corn facts, perform interesting experiments using corn, and try out the various ways of popping corn. Pupils will have a chance to taste the freshly made popcorn. 
Mode of Delivery Practical Lab Session
Target Audience Primary
Topics Measurement of heat and moisture (calculations), Parts of a corn plant, pollination, parts of seed.
Group size 20 minimum, 40 maximum
Duration 2 hours
Time 9.30am or 2.30pm
Course Fee $6 (Admission fee to Science Centre applies to Non-Institutional School Members)
Back to Top
Pizza Pizzazz
Description Learn to make the popular flat bread with exactly the toppings you want. Pupils learn all about proofing, punching, shaping, baking and enjoying their own creation – a tasty introduction to the science of bread making 
Mode of Delivery Practical Lab Session
Target Audience Primary , Secondary  
Topics Fermentation (yeast), chemical reactions
Group size 20 minimum, 40 maximum
Duration 2 hours
Time 9.30am or 2.30pm
Course Fee $6 (Admission fee to Science Centre applies to Non-Institutional School Members)
Back to Top
I Scream for Ice-Cream!
Description Participants will learn the processes involved in ice-cream making. They will also be shown how using different types of ingredients affects the final product. Learn what terms such as Emulsifiers and Stabilisers mean and most importantly participants will get to taste the ice-cream that they make. 
Mode of Delivery Practical Lab Session
Target Audience Primary , Secondary  
Topics Physical and chemical reactions involved in making ice cream (Milk Proteins, Sugars, Emulsifiers, Stabilisers), Ice crystals.
Group size 20 minimum, 40 maximum
Duration 2 hours
Time 9.30am or 2.30pm
Course Fee $6 (Admission fee to Science Centre applies to Non-Institutional School Members)
Back to Top
A Jam Session (Making Strawberry Jam)
Description Almost everyone loves to eat strawberries but many do not know enough about the fruit and plant. Students will learn about the different parts of a flower, how fertilisation takes place and to compare the three main groups of fruits. At the end, they will get their hands dirty in the process of making strawberry jam. This homemade jam is soft, easy to spread and delicious. 
Mode of Delivery Practical Lab Session
Target Audience Primary , Secondary  
Topics Parts of a flower, Plant fertilisation and Fruit groups
Group size 20 minimum, 40 maximum
Duration 2 hours
Time 9.30am or 2.30pm
Course Fee $6 (Admission fee to Science Centre applies to Non-Institutional School Members)
Back to Top
The Science of Making Candy
Description Mixing sugar syrup at the right concentration and heating it to the right temperature are crucial to making candy. This process is a delicious art! But it is also a fascinating and precise science. When you are making candy, whether you realise it or not, you are a chemist – transforming matter from one state to another. 
Mode of Delivery Practical Lab Session
Target Audience Secondary
Topics Sugar, Saturated solutions, Boiling point
Group size 20 minimum, 40 maximum
Duration 2 hours
Time 9.30am or 2.30pm
Course Fee $6 (Admission fee to Science Centre applies to Non-Institutional School Members)
Back to Top
Yoghurt Making
Description What happens when milk sours? If the conditions are right, it changes into a food that is becoming increasingly popular – yoghurt! Learn the art and science of making yoghurt. See useful bacteria under the microscope and find out some uses of yoghurt in our daily lives. Pick up a few interesting recipes along the way 
Mode of Delivery Practical Lab Session
Target Audience Secondary
Topics Fermentation (milk to yoghurt), bacteria, pH and glucose test, chemistry of milk
Group size 20 minimum, 40 maximum
Duration 2 hours
Time 9.30am or 2.30pm
Course Fee $6 (Admission fee to Science Centre applies to Non-Institutional School Members)
Back to Top
Chemistry in the Kitchen
Description Food, food, glorious food! Eating is a pleasure but do you want to know more about the food you are eating? What are the three main groups and why do we need them? Learn more about carbohydrates, proteins and fats. You will also get the chance to put your culinary skills to practice and make delicious scones. 
Mode of Delivery Practical Lab Session
Target Audience Secondary
Topics Carbohydrates, Proteins and Fats
Group size 20 minimum, 40 maximum
Duration 2 hours
Time 9.30am or 2.30pm
Course Fee $6 (Admission fee to Science Centre applies to Non-Institutional School Members)
Back to Top
Sushi Express!
Description Do you know why Japanese rice but not American long grain rice is used to make sushi? What’s the difference? In this lesson, students will learn about the different properties of rice and understand why different rice types are used for cooking certain delicacies. Come and learn more about rice and at the same time, put your culinary skills to practice and learn how to make sushi! 
Mode of Delivery Practical Lab Session
Target Audience Secondary
Topics Food preservation, types of rice, algae, nutritional value of brown rice
Group size 20 minimum, 40 maximum
Duration 2 hours
Time 9.30am or 2.30pm
Course Fee $6 (Admission fee to Science Centre applies to Non-Institutional School Members)
Back to Top