Chemistry in the Kitchen

Concept

"Chemistry in the Kitchen" is an introductory chemistry course designed to cover all topics presented in a traditional high school AP chemistry course or a college general chemistry course. It is appropriate for both science and non-science majors. Learning to cook is a fringe benefit. We consider curriculum development a long range goal which will result in a textbook, a cookbook, videos and an Internet program. Food preparation involves skills to make meals wholesome, nutritious, tasty and attractive. "Chemistry in the Kitchen" will develop the chemical concepts needed prepare wholesome and nutritious meals and introduce the arts of making food tasty and attractive.

It is a course which will have two teachers - one a cook and one a lecturer. Each lecture will result in a meal for the entire class. There will be no Erlenmeyer, beakers, and traditional chem lab glassware - only kitchen appliances, pots and pans, and cooking utensils.

Schedule of Development

Overview of Curriculum - Presented at August 1998 national meeting of the American Chemical Society

Completion of first units - 1999.