Kitchen Chemistry at work in Room 12

Room 12 has been buzzing with delicious science this term as we dive headfirst into our Kitchen Chemistry Project-Based Learning (PBL) unit.

From exploring the bubbly, heat-activated chemical reactions that create crunchy Hokey Pokey to investigating the explosive pressure changes that transform simple corn kernels into fluffy popcorn, we’ve been uncovering the fascinating science hidden inside everyday foods.

Now, our young scientists are putting their knowledge to the test. The ultimate challenge? Designing, testing, and refining their very own "low-cost, tasty snack."

Today marked a huge milestone as students whipped up Prototype 1 of their creations! While some recipes were an instant hit, others provided valuable lessons in flavour balancing, texture, and timing. The kitchen was full of lively discussion as groups evaluated their results and brainstormed adjustments. Armed with key insights from this first round, Room 12 is already tweaking their recipes and preparing for round two.

Stay tuned to see their final master creations soon!