Select Site Color 

Water Theme Molecules Theme Robotics Theme Eco Garden Theme Astronomy


Kitchen Science

 

  Title Type Levels
  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!
Food Science and Technology
Food Flavours
Chemistry of Coffee
Physics in the Kitchen
Health and Nutrition
PLab
PLab
PLab
PLab
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.


 

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 $7 (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 discover 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 in food, Nutrients (carbohydrates, proteins and fats), Emulsifiers, Stabilisers
Group size 20 minimum, 40 maximum
Duration 2 hours
Time 9.30am or 2.30pm
Course Fee $7 (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 this 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 that is soft, easy to spread and delicious.
Mode of Delivery Practical Lab Session
Target Audience Primary , Secondary  
Topics Parts of a flower, Reproduction in flowering plants (pollination & fertilisation), Fruit groups. Boiling point, Saturated solutions.
Group size 20 minimum, 40 maximum
Duration 2 hours
Time 9.30am or 2.30pm
Course Fee $7 (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 Saturated solutions, Boiling point, Chemical composition, Nutrients (carbohydrates)
Group size 20 minimum, 40 maximum
Duration 2 hours
Time 9.30am or 2.30pm
Course Fee $7 (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 Composition of milk, Fermentation (milk to yoghurt), Beneficial bacteria, Anaerobic respiration
Group size 20 minimum, 40 maximum
Duration 2 hours
Time 9.30am or 2.30pm
Course Fee $7 (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 Nutrients (carbohydrates, proteins and fats)
Group size 20 minimum, 40 maximum
Duration 2 hours
Time 9.30am or 2.30pm
Course Fee $7 (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 session, students will learn about the different properties of rice and understand why different rice types are used for cooking certain delicacies. Come and put your culinary skills to practice and learn how to make sushi!
Mode of Delivery Practical Lab Session
Target Audience Secondary
Topics Classification of organism (algae), Food preservation, Nutrients (carbohydrates- rice)
Group size 20 minimum, 40 maximum
Duration 2 hours
Time 9.30am or 2.30pm
Course Fee $7 (Admission fee to Science Centre applies to Non-Institutional School Members)

Back to Top

Food Science and Technology
Description Are you interested in developing new, delicious and nutritious food product? Join us for a fun and interactive way to learn chemistry found in food preparation and make connections between food science and technology. Discover the world of food with us today!
Mode of Delivery Practical Lab Session
Target Audience Secondary
Topics Nutrition and health, Food science, Biology and Chemistry
Group size 20 minimum, 40 maximum
Duration 2 hours
Time 9.30am or 2.30pm
Course Fee $7 (Admission fee to Science Centre applies to Non-Institutional School Members)
Back to Top
Food Flavours
Description Dinner is in the oven and it smells so good you can almost taste it. What is behind the food that people love? What does that tell you about how we experience flavours? In this course, you will get to discover surprising food combinations that add flavours and joy to everyday life!
Mode of Delivery Practical Lab Session
Target Audience Secondary
Topics Food Science, additives, separation techniques and Innovation
Group size 20 minimum, 40 maximum
Duration 1.5 hours
Time 9.30am or 2.30pm
Course Fee $7 (Admission fee to Science Centre applies to Non-Institutional School Members)
Back to Top
Chemistry of Coffee
Description Do you love drinking coffee? Do you want to know what makes a good coffee? Do you want to brew your own coffee? If you answer “yes” to any of those questions, then this is a workshop for you! In this workshop, you will learn about the chemistry side of coffee. You will also get to grind your own coffee beans and brew it into a delicious cuppa using several different brewing methods!
Mode of Delivery Practical Lab Session
Target Audience Secondary  , Pre-U 
Topics Chemicals in Coffee, Coffee Cupping, Coffee Brewing, Coffee Tasting
Group size 20 minimum, 40 maximum
Duration 1.5 hours
Time 9.30am or 2.30pm
Course Fee $7 (Admission fee to Science Centre applies to Non-Institutional School Members)
Back to Top
Physics in the Kitchen
Description Do you love science? Do you love cooking? No matter what your answer is, you will definitely say yes after this class! This lesson combines science and cooking in a themed workshop, and teaches you how to cook your very own breakfast with the power of science. The concepts taught include but not limited to heat transfers (conduction, radiation), infrared/microwave radiation and change of states.
Mode of Delivery Practical Lab Session
Target Audience Secondary  
Topics Heat, Temperature, Heat transfer (conduction, radiation), Electromagnetic radiation, Centrifugal force
Group size 20 minimum, 40 maximum
Duration 1.5 hours
Time 9.30am or 2.30pm
Course Fee $7 (Admission fee to Science Centre applies to Non-Institutional School Members)
Back to Top
Health and Nutrition
Description Did you know that there are different types of diet-related diseases; some may be genetic while others may be caused by eating certain type of food in excess? Food is essential but at the same time it may make us unhealthy. Come aboard as a nutritionist and learn about the different types of food we eat and how we can reduce the risk of diet-related diseases? You will also get the chance to make a healthy yet delicious snack.
Mode of Delivery Practical Lab Session
Target Audience Secondary
Topics Types of diet-related diseases, balanced diet, effects of insufficient and excessive intake of nutrients and dietary fibre
Group size 20 minimum, 40 maximum
Duration 2 hours
Time 9.30am or 2.30pm
Course Fee $7 (Admission fee to Science Centre applies to Non-Institutional School Members)
Back to Top