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The Science and Art of Food for Grades 3-5 (10:00)
  • The Science and Art of Food for Grades 3-5 (10:00)

    Please note - this class is full.


    Course Name:  The Science and Art of Food for Grades 3-5
    Grade Range:  3rd-5th
    Instructor: Alex Perez     
    Price: $280 for 28 weeks
    Course Description:  This is an enrichment class that will highlight some fun and engaging experiments all dealing with food. Most of the time we don't consider the science behind the making of some food items...i.e mushrooms, jello and so much more. This class will dive into that but will also explore how food can be used for art purposes, and even the significance that certain items played in history. My hope is that students will grow in their ability to see God in everything, to make God known in the scientific properties of our food and even how some food items can be used for non food purposes.
    Course Prerequisites: None
    Curriculum used by Instructor: Instructor developed 
    Books & Supplies required for purchase by families:  None
    Homework Requirements:  None
    Duration: 28 weeks
    Grading:  Not graded 
    Course Credit: N/A
    Teacher Bio
    I’m Alex Perez and I love food, whether it’s cooking it, plating it, or teaching about it. I love it! Speaking of teaching, I teach all sorts of eating...oh I mean cooking classes. 😉

    I am excited to share over 18 years of professional cheffin’ experience with children of all ages. I earned my Associates Degree in Culinary Arts and from there worked in all sorts of restaurants and kitchen environments, cooking for students, hospitals, CEO’s and even United States Generals. 
     I have 3 (well 2.5)  awesome little sous chefs. When they hear the mixer start or smell something in the kitchen,  they will quickly come running and ask "whatcha making," or "can I help?" Seeing them grow in their knowledge and love for food, is something I am very proud of. They have truly given me a passion for teaching, and while I enjoy teaching all ages, I am most passionate about teaching and learning alongside kids (probably because I am a big kid in a grown-up body).
    Each of my students will learn the fundamental skill of reading recipes, as well as the basic, but vital kitchen skills needed to bake any dish. Along the way they will also be learning the science that all chefs learn as we create and play with each ingredient. Food is the tastiest science there is after all. I truly believe that in addition to gaining cooking/baking knowledge, answering the "why" or "how" something happened engages students and gives them more confidence in their new skills. The science behind cooking is often skipped over, but it’s a fun addition to any cooking course. And that’s the key to all of my classes. Fun is a requirement and I look forward to having fun in the kitchen with your student.

    Min/Max # of Students: 8/13
    Method and Frequency of communication:  Communication when needed will be done via email or in person. 

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