Number and Description of Participants / Target Audience:
This school year, Jefferson County 4-H collaborated with Carter Elementary to bring Science in the Kitchen to all 4th and 5th grade students, reaching over 150 youth. The program targeted students who traditionally struggle with math and science, aiming to improve their understanding of  STEM concepts through an interactive, hands-on approach that merged science and cooking.

Program Description:
Delivered over five weeks, Science in the Kitchen introduced participants to the world of kitchen chemistry using a creative, inquiry-based format. Each week explored a unique scientific concept—solutions, acids & bases, food preservation, fermentation, and chemical reactions—through experiments followed by related cooking activities.

Partnering with 4-H Agent Kelly Smith, students learned the basic cooking concepts and nutrition, while 4-H Agent Chanda Hall focused on the chemical and physical reactions that occur in everyday food preparation. By integrating Family & Consumer Sciences (FCS) and Science, Engineering, and Technology (SET) curricula, the program made science feel relevant, accessible, and fun. Alongside science, students also developed essential life skills, including kitchen safety, recipe reading, decision-making, and basic nutrition. Math skills such as fractions, conversions, and measuring were reinforced through real-world practice in the kitchen.

Statement of Outcomes / Program Impact:
Post-program evaluations and teacher observations reflected a significant and positive shift in student knowledge, confidence, and engagement:

• 89% of participants showed increased understanding of key science terms such as “chemical reaction,” “solution,” and “fermentation,” as measured by pre- and post-assessment comparisons.
• 91% of students reported feeling more confident in both science class and the kitchen after participating in the program.
• 62% of students indicated they had recreated at least one recipe at home, sharing their knowledge and skills with family members.
• Teachers noted improved classroom participation in science lessons during and after the program, particularly among students who had previously shown low interest or confidence in the subject.
• Math integration was reinforced through cooking measurements, with over 72% of students demonstrating improved ability to use fractions and measurement tools accurately.

Many students can now describe the kitchen as their new "science lab," bridging the gap between abstract academic content and everyday life. 

Conclusion:
Science in the Kitchen successfully transformed traditional science education into a delicious and memorable experience. By combining chemistry with cooking, Jefferson County 4-H empowered students to see the relevance of STEM in their daily lives, strengthened academic confidence, and equipped them with practical skills they can use at home and beyond. As a model for alternative learning, this program demonstrates how 4-H continues to meet youth where they are, turning challenges into opportunities and curiosity into confidence.