Many students struggle in the areas of science and math.  As a way of alternative learning, Jefferson County 4-H has introduced Science in the Kitchen to 160 youth in afterschool programs and community center settings.  Before participating in this program, 85 percent of the students did not realize that “real” science takes place in the kitchen!  As a way to introduce fun and education while cooking, students practiced cooking by leaning and utilizing practical hands on skills.  

Science in the Kitchen is a merger of two Kentucky 4-H Core Curriculums, Family & Consumer Science and Science Engineering and Technology. Participation youth had over 6 hours of hands on instructions and science learning.  Science in the Kitchen is divided into 3 hands-on learning sections (solutions, acids & bases, and sugars & starches) that lead participants through a scientific investigation to find the answer to many questions we have in the kitchen.  Each science experiment finishes with a delicious recipe that demonstrates some of the scientific principles at work. As students participated in this program they realized that the kitchen is a great way to learn science. Participants thought of their kitchen as a chemistry laboratory, while learning cooking skills, kitchen safety, and nutrition. Upon completion of the program, students noticed the similarities in science and cooking. For example cooks and lab, scientists measure and combine ingredients. They both keep careful track of all steps taken.

The life skills gained in this project is making decisions and mastering technology.

Math Skills are essential in not only schools, but in the kitchen at home as well. Quantity, fractions, and conversions are all important parts of cooking. The measuring cup is an excellent example of how fractions work. 92% of participant students felt that this class helped them understand math and its relation to the real world.

Following Directions did not only help the kids learn the significance of following directions, but it also helped with reading comprehension and sequencing. 100% of participants learned that cooking requires them to read instructions carefully and not following the instructions can make the receipt fail.

Making Healthy Choices Youth participants also found new ways to enjoy foods that they have not liked or tried in the past. 85 % of participants said they will make better choices when selecting their food and 90% said they are now open to trying new and different foods.

Because this program was a great success. Jefferson County 4-H will be expanding this program with several Family Resource Center Coordinators across Jefferson County as an after-school program and has been asked to deliver more health and nutrition education programs.