Name: Teen Cooking: Sugar and Science Drop-In
Date(s): 10/27
Time: 3:00p - 5:00p
Ages Allowed: 13 - 17
Seats Remaining: 10



teen cooking series: sugar and science (ages 13-17)
Have you ever wondered what makes your bread rise? Or what kind of flour to use to achieve the perfect cake? We will explore these questions and more, becoming master bakers using the power of science.

saturday, oct. 6 | 3p-5p
flours and leavening:  Explore the structure of wheat and the capacities of different flour types as we bake cakes and quick breads.
On the menu: banana bread and vanilla

saturday, oct. 13 | 3p-5p
tempering with temperature: We’ll experiment with fats of different temperatures to craft the ideal textures for cookies and pastries!
On the menu: chocolate chip cookies and pie

saturday, oct. 20 | 3p-5p
lovely lipids: What effect does fat have on our baked goods? We’ll explore fat content in different treats.
On the menu: ice cream and angel food cake

saturday, oct. 27 | 3p-5p
you're the scientist: We’ll be putting our own recipes to the test to practice the scientific method and prove our prowess as pastry chefs.
On the menu: a baking science experiment of your own design

gcm members $25, nonmembers $30

Drop-Off:  Yes.  If you would like to stay nearby, there are a couple of seating areas inside the Museum. The class instructor can guide you to a comfortable and convenient area to wait.  Should a need or emergency arise during the class, GCM staff will call you over the PA system first or call you on the phone numbers provided if you are off-site. 

Instructor: Mickey, Chef Educator

Questions? Contact us at 336.574.2898 ext 317 or mdavis@gcmuseum.com

By registering for this class, I agree to the Cancellations, Policies and Terms of the Greensboro Children’s Museum.

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