Kitchen Science

The Kitchen Lab at the Science Centre builds on students' innate interest in food, within the familiar setting of a kitchen. The programmes explain the science behind many different foods and cooking processes while making links with school curriculum and cater to a range of age groups and abilities. Best of all, the students get a chance to eat their experiments!

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

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Title	Make Your Own Popcorn *NEW*
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	Hands-on Lab Session
Target Audience	Primary 3 to 6 (contents will be adjusted according to the level of the students)
Topic	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	$6.00 (Admission fee to Science Centre applies to Non-Institutional School Members)

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Title	I Scream for Ice-Cream!
Description	Participants will learn the processes involved in making ice-cream. 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	Hands-on Lab Session
Target Audience	Primary 5 & 6, Secondary 1 to 4 (contents will be adjusted according to the level of the students)
Topic	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	$6.00 (Admission fee to Science Centre applies to Non-Institutional School Members)

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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	Hands-on Lab Session
Target Audience	Primary 5 & 6, Secondary 1 to 4 (contents will be adjusted according to the level of the students)
Topic	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	$6.00 (Admission fee to Science Centre applies to Non-Institutional School Members)

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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	Hands-on Lab Session
Target Audience	Primary 5 & 6, Secondary 1 to 4 (contents will be adjusted according to the level of the students)
Topic	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	$6.00 (Admission fee to Science Centre applies to Non-Institutional School Members)

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Pizza Pizzazz
Description	Learn to make the popular flat bread with exactly the toppings you want. Students learn all about proofing, lunching, shaping, baking and enjoying their own creation - a tasty introduction to the science of bread making.
Mode of Delivery	Hands-on Lab Session
Target Audience	Primary 5 & 6, Secondary 1 to 4 (contents will be adjusted according to the level of the students)
Topic	Fermentation (yeast), Chemical reactions
Group size	20 minimum, 40 maximum
Duration	2 hours
Time	9.30am or 2.30pm
Course Fee	$6.00 (Admission fee to Science Centre applies to Non-Institutional School Members)

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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	Hands-on Lab Session
Target Audience	Secondary 1 to 4
Topic	Carbohydrates, proteins and fats
Group size	20 minimum, 40 maximum
Duration	2 hours
Time	9.30am or 2.30pm
Course Fee	$6.00 (Admission fee to Science Centre applies to Non-Institutional School Members)

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Sushi Express! - NEW!
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	Hands-on Lab Session
Target Audience	Secondary 1 to 4
Topic	Carbohydrates, Fats, Proteins, Fermentation (Vinegar)
Group size	20 minimum, 40 maximum
Duration	2 hours
Time	9.30am or 2.30pm
Course Fee	$6.00 (Admission fee to Science Centre applies to Non-Institutional School Members)

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