Gourmet Lab Course Syllabus
Mrs. Sara Siemens-Luthy siemensluthy@gmail.com
Mrs. Abbie Brown abrown.sota@gmail.com
Course
Overview
Class Expectations
Materials
Are you hungry for science? This mini-term will give you the opportunity to discover science concepts and learn experimental design skills through interactions with everyday foods.
Students will take on the role of both scientist and chef as students boil, bake and toast their way into a better understanding of science concepts from Chemistry, Biology and Physics!
This mini-term class is focused on defining science as you study the world around you... especially the things you love to eat. We’ll explore changes in matter by creating ice cream, popcorn, and gummy treats. Meet acids and bases head on by creating yummy jam and cheese! Biochemistry comes alive through pretzels, pancakes and cinnamon rolls. Discover the myriad of ways science graces your table everyday.
Join us and plan to spend your day learning from cooking show experts and pouring through cookbooks, developing your own creations demonstrating your science learning and passion for food through Cook-
Off Challenges, possibly traveling to various food related industries, and exploring literature inspired by food.
Put on your apron, safety goggles and chef hat and let’s start cooking up some science!!
All school rules apply in this class. Discipline can result in private discussions, a call home, referrals, or parent conferences.
Be Safe: Safety is the first priority in class. Behavior that compromises the physical or emotional safety of anyone is grounds for expulsion from portions of class, disciplinary action, and grade reduction. See the Lab Safety Contract.
Respect the right of every individual in the class to learn and our right to teach. It is impossible to learn in a hostile or uncomfortable environment. We do not tolerate swearing or inappropriate conversations in my classrooms.
Participation: Learning is a collaborative group activity. Daily participation points may be lost by doing any of the following at inappropriate times: being tardy, sleeping, text messaging, doing other class work, leaving the classroom for extended periods of time, excessive off-topic conversation, or rude/disruptive behavior.
Please bring the following materials with you to class each day:
1.
1-inch 3-ring binder. Throughout the course we will be compiling our work to create a recipe book. The final product will be contained in this binder.
2.
Writing Utensils. Bring pencils and pens.
3.
Cookbooks or cooking magazine may be helpful resources while planning your projects
4.
An apron!
5.
A full place setting: plate, cup/mug, fork and spoon

Gourmet Lab Course Syllabus
Mrs. Sara Siemens-Luthy siemensluthy@gmail.com
Mrs. Abbie Brown abrown.sota@gmail.com
Attendance
Class Operations
Attendance is an important part of this course. Because the class only meets for 12 days, missing a full day is like missing an entire unit. Plus, as a lab science class it will be difficult to make-up the lab work.
We don’t have a textbook so expect all of our learning to occur in the classroom.
Tardies: Three (3) tardies will count as an absence. Missing more that 20 minutes of class will also count as an absence. Be seated before class begins or you will be marked tardy. This includes the beginning of the day and after each break, including lunch.
Absences: As per SOTA guidelines, six (6) absences is grounds to fail any course, excused or not.
Abnormal circumstances will be handled on an individual basis.
Daily Plans, assignments, important links and documents, homework and other pertinent information will be written on the board each day. It is important to be here, on time, to read the announcements.
General Daily Schedule (subject to change depending on field trips, lab work and guest speakers
8:45 am – 11:45 am: Class, meet in the Back Science room at 1950
11:45 am – 12:45 pm: Lunch
12:45 pm – 2:45 pm: Class
See calendar for an overview of the course.
Homework will be project-based. It is important to do a bit of the project each day so the final product is complete and well done by the last day of class.
Absences and Make-up Work: If you know you will be gone please let an instructor know in advance.
Because the class is hands-on and project-based it will be important to communicate to your lab group if you plan to be absent for a full or partial day.
Absences must be excused by a written note from a parent or guardian; these notes are kept on file as a legal record. All make-up work from excused absences must be completed within a week after returning from the absence.
Late Work: Late work will not be accepted due to the short duration of the course.

Grading Policy
Gourmet Lab Course Syllabus
Mrs. Sara Siemens-Luthy siemensluthy@gmail.com
Mrs. Abbie Brown abrown.sota@gmail.com
Standards-based grading measures students’ skills within a given subject area. As with mastery of any skill, students need both practice and revision opportunities. Formative assessments are homework and daily work opportunities for students to practice the skills they will need for larger summative
assessments. Formative assessments are evaluated so that students know their initial level of mastery, but are not counted toward their final grade. Summative assessments consist of major papers and projects and are scored according to the standards of the State of Washington.
The two major projects for this class are the Cook-off Challenges and the Gourmet Lab Cookbook. The first is a group project. Each week you will participate in a Cook-off Challenge at the STAR center and earn a grade based on the scoring rubric. The second project is individual. You will work throughout the course to create your own cookbook. The first two Fridays you will turn in your cookbook for a formative grade. The final product is due the second-to-last day of class for a summative grade.
Standards assessed in this course:
Inquiry B: Investigate. Scientific progress requires the use of various methods appropriate for answering different kinds of research questions, a thoughtful plan for gathering data needed to answer the question, and care in collecting, analyzing, and displaying the data.
Inquiry F: Communicate. Science is a human endeavor that involves logical reasoning and creativity and entails the testing, revision, and occasional discarding of theories as new evidence comes to light.
Physical Science 2G: Chemical reactions change the arrangement of atoms in the molecules of substances. Chemical reactions release or acquire energy from their surroundings and result in the formation of new substances.
Physical Science 2I: The rate of a physical or chemical change may be affected by factors such as temperature, surface area, and pressure.
Physical Science 3A: Although energy can be transferred from one object to another and can be transformed from one form of energy to another form, the total energy in a closed system remains the same. The concept of conservation of energy, applies to all physical and chemical changes.
Life Science 1B: The gradual combustion of carbon-containing compounds within cells, called cellular respiration, provides the primary energy source of living organisms.

Gourmet Lab Course Syllabus
Mrs. Sara Siemens-Luthy siemensluthy@gmail.com
Mrs. Abbie Brown abrown.sota@gmail.com
Monday (8:45-2:45)
Day 1: Introductions to each other, the course, the lab, the projects.
Physical/Chemical changes
Butter Battle Lab
No School
Tuesday (8:45-2:45)
Day 2:
Chemistry of Chocolate
Lab (Changes in temperature)
1:00 Field trip to the
Library
Wednesday (8:45-2:45) Thursday (8:45-2:45)
Day 3: Day 4:
Chemistry of Ice Cream
Lab (Changes in temperature)
Prep for Cook-off
Challenge #1
Gummy Worm Lab
(Testing different variables)
Prep for Cook-off
Challenge #1
No School
No School Day 9:
Pretzels Lab (yeast)
Prep for Cook-off
Challenge #3
Day 6:
Chemistry of Pickles Lab
(Acids and Bases)
Acidic Milk Lab (Cheese)
Day 7:
Mozzarella Cheese Lab
Prep for Cook-off
Challenge #2
Day 10:
Field trip to Corina
Bakery
Field trip to the
STAR CENTER
Cinnamon Roll Lab
(yeast)
Day 11:
Field trip to the
STAR CENTER for Cookoff Challenge #3
Friday (10:45-2:45)
Day 5:
Field trip to the
STAR CENTER for
Cook-off Challenge #1
Day 8:
Field trip to the
STAR CENTER for
Cook-off Challenge #2
PIZZA DAY!
Day 12:
Field trip to the
STAR CENTER
Student-directed day

Gourmet Lab Course Syllabus
Mrs. Sara Siemens-Luthy siemensluthy@gmail.com
Mrs. Abbie Brown abrown.sota@gmail.com
Gourmet Lab 2013
Student/Parent Contract
Signing below indicates that you have read and understood the class expectations.
Student Name: Class Period:
(please print)
Student Signature: Date:
Parent/Guardian Name: _______________________________________________________________________
(please print)
Student allergies and effect of allergy:_________________________________________________________________________
________________________________________________________________________________________________________
This information is extremely important, as we will be working with food on a daily basis. Our goal is to keep everyone safe!
Parent / Guardian Signature: ___________________________________________________ Date:________________
Parent / Guardian e-mail:
Parent / Guardian phone #
Home # Work #
We look forward to working with your son or daughter. Please phone or e-mail anytime you have a concern or question.