Serving Up Science: The Chemistry of Cooking

Fellows: Brian Faulk, Keith Robinson

Like our other hybrid offerings, this five-week program combines on-campus experiences with online learning. The Chemistry of Cooking begins with a three-week online experience that engages students in coursework and preparation through a variety of online platforms and computer-based learning experiences. That experience is followed by two weeks of residency on Phillips Academy’s campus, where students will apply what they have learned in the online portion of the course to real-life lab experiments, projects, and in-person learning. During their time on campus, students will utilize the school’s excellent facilities and resources—including the Gelb Science Center and Paresky Commons dining hall—to think about chemistry in both complex and simple ways.

Designed for rising 8th-graders as part of our Lower School Institute, only one section will be offered in 2017:

Online: Students will work independently from their homes from June 26 to July 16.
On campus: Students will reside at Phillips Academy July 17–30, working in-person with teachers and engaging in lab activities, simulations, and field learning experiences.

Through classwork, field trips, evening study sessions, and online activities, students will work to develop and apply their knowledge of scientific concepts to better understand the chemical reactions that are present in a variety of approaches to cooking.