syllabus

Teacher: Erin Zarko

E-mail: eszarko@fortlewis.edu

Class: This SIG meets Monday and Thursday in the Lodge

I will be available in the building until 4:00 on Mondays and Thursdays

Materials:

Writing utensil

Notebook

Apron (optional)

Other materials as assigned by teacher

Description:

We will explore a variety of topics in this class and learn some fun science along the way.  Some topics and questions we will explore this semester include:

What is the role of crystals in candy making?

What happens to meat when it is cooked?

Why should you brine your Thanksgiving turkey?

How do bees make honey?

How does live bacteria make yogurt?

Is it really bad to “double dip”?

The science behind good coffee and how caffeine affects our bodies.

These are just a few topics to consider, along with fun activities and experiments that may involve getting really messy with our food.  We will also look at a few food myths and find the truth. 

Grading:

For this class, every day you will need a writing utensil and a notebook, along with assigned materials for each activity.  There will be no homework; however, you will need to come prepared every day and I will collect the notebooks twice this semester to check your progress.  This class is graded as Pass or Fail.  In order to pass the class, you must attend at least 80% of classes, participate in daily activities, follow all rules and safety guidelines, and journal in your notebook what we have learned each class.  An example of an entry might include food facts, recipes and procedures, and a short description of the science behind the food.